Gooey, Chewy, and Gluten-Free: Pecan Pie Bars That Wow

These gluten-free pecan pie bars feature a buttery shortbread crust, gooey pecan filling, and a hint of dark chocolate—perfect for holiday tables!

I didn’t plan on falling in love with chocolate pecan pie this year. Honestly, I’ve always thought of it as the extra, slightly-too-sweet offering of the Thanksgiving dessert table—there mostly for the drama. But then I spent an afternoon in the warm, wise company of Rose Wilde and everything changed.

Jump to Recipe

This post is sponsored by California Prunes. All opinions (and prune obsessions) are my own.

Rose, if you don’t already know her, is the kind of baker who makes you rethink everything you thought you knew about ingredients. One of her holiday pies this year? A chocolate pecan stunner laced with rich, sticky prunes. But her version wasn’t gluten free…so no taste for me. (Le sigh) It was classic, yes—but deeper, more mysterious. Like pecan pie that had read poetry and traveled abroad. And I had to have it.

Enter: These Chocolate Prune Pecan Pie Bars

These bars are my cozy, gluten-free riff on Rose’s unforgettable pie. Instead of a traditional crust, I went with a buttery shortbread base (because bars should be easy), and filling is sweetened with honey (or you could opt for maple syrup), brown sugar, loaded with crunchy pecans and blended California Prunes, which give it that same lush, fudgy depth I fell for in Rose’s version.

And yes—there’s dark chocolate involved. Because obviously.

Why You’ll Love These Gluten-Free Pecan Pie Bars

• Bar form = way less fuss than rolling out pie dough
• Sweetened naturally with honey and prunes—no light corn syrup in sight
• Can easily be made dairy-free with coconut oil
• Prunes add incredible moisture, richness, and that perfect gooey filling
• Easy to prep ahead for your Thanksgiving table or holiday dessert spread

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Meet the Ingredients & Why Prunes Make It Magic

Let’s pull aside the curtain on the pecan filling and what makes these bars truly shine. Instead of heavy syrup or corn syrup (that typical pecan‑pie ingredient that I try to avoid), I used:

• A healthy dose of chopped California Prunes, which I blended until smooth. This gives the filling a rich, jammy base that’s unexpectedly luxe.
• Eggs, brown sugar, and either honey or maple syrup (yes — maple syrup is totally fair game here) for sweetness and depth.
• Olive oil (or you can swap in coconut oil if you prefer) to keep things tender and moist.
• And then the mix‑ins: the crunchy pecans + chocolate chips. Because if we’re going to riff on “pecan pie,” we might as well fully lean in.

Here’s the kicker with prunes: They aren’t just sweet. They bring moisture, richness, even chew. If you’re wondering why I bothered, it’s because they help craft a gooey filling that still holds its shape when sliced (a big plus on a holiday table or when you’re taking bars to a party). And they add a subtle underlying flavor that elevates the bar from “nice” to “oh wow what’s in this?!”

Ingredients You’ll Need

For the shortbread crust:

• 1 3/4 cups gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1 Baking Flour)
• 1/2 cup almond flour
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 tsp kosher salt
• 1 1/4 cups unsalted butter (or coconut oil for a dairy-free version), melted
• 1 tsp vanilla extract
• Optional: 1/4 tsp xanthan gum if your flour blend doesn’t already include it

For the pecan filling:

• 1/2 cup chopped California Prunes
• 2 large eggs, at room temperature
• 1/4 cup + 2 tbsp brown sugar
• 1/2 cup maple syrup or mild honey
• 4 tbsp olive oil (or coconut oil)
• 1/2 tsp kosher salt
• 3/4 cup crunchy pecans
• 1/4 cup dark chocolate chips or chunks

Quick Step-by-Step: Chocolate Prune Pecan Pie Bars

1. Preheat your oven to 350°F and line an 8×8-inch pan with parchment.

2. Make the crust:
Mix together gluten-free flour, almond flour, brown sugar, salt, melted butter, and vanilla. Press into the pan and bake for 15–18 minutes, until golden.

3. Blend the filling:
In a blender or food processor, combine chopped California prunes, eggs, brown sugar, honey, olive oil, and salt. Blend until smooth.

4. Stir in the mix-ins:
Pour blended filling into a bowl and fold in pecans and chocolate chips.

5. Pour over hot crust and spread evenly. Bake for 20–25 minutes, until set in the center.

6. Cool completely in the pan. Then lift out, slice, and serve!

7. Store tightly covered at room temp for 3 days, or refrigerate for up to a week.

How to Serve & Store Chocolate Pecan Pie Bars

These bars are dreamy at room temp with a cup of coffee, but even better slightly warm with a little bourbon whipped cream or a scoop of candied orange cinnamon ice cream (yes, you can treat them like pie). For a holiday party, cut them into smaller bite-sized pieces and serve them on a platter with some bubbly or serve with a mulled wine like my glogg recipe.

To store:
Keep them in an airtight container at room temp for up to 3 days, or in the fridge for up to a week. They freeze well, too—just wrap them tightly and let them thaw at room temp when you’re ready to indulge.

FAQ: Chocolate Prune Pecan Pie Bars

Q: Can I make these dairy-free?
Yes! Swap the butter in the crust for vegan butter or coconut oil. The olive oil in the filling is already dairy-free.

Q: Can I use maple syrup instead of honey?
Absolutely! In fact, maple syrup adds a lovely, earthy sweetness that plays so well with the chocolate and prunes.

Q: Can I skip the chocolate?
Of course—but I do love how it plays off the richness of the prunes. If you’re not a chocolate-in-pecan-pie person (I see you), feel free to leave it out or use a drizzle on top instead.

Q: My prunes are dry—what should I do?
Just soak them in hot water for 5–10 minutes, then drain and pat dry before blending. They’ll blend up silky smooth.

Q: Can I double this recipe?
Absolutely—just use a 9×13-inch pan and bake the crust and filling a few minutes longer.

A Little Love for the Prune Posse

This recipe is also a little love letter to the women I got to hang with at Cherry Bombe Jubilee including my brilliant daughter Willa, and my buddies Baking the Goods, Jaine Mackievicz, Britney Breaks Bread, The Delicious, G Free Foodie, and Tahiri Flowers — creative, soulful, whip-smart bakers and makers who reminded me how joyful and generous food can be. We talked prunes, trends, and sampled so much deliciousness, and it felt like the continuation of something beautiful.

So, if you’re a fan of pecan pie but sometimes a bit overwhelmed by the traditional version (corn syrup, heavy pan, tricky crust) then these bars are for you. They bring the familiar nuts + caramel vibe, but they feel lighter, simpler, and just as indulgent. And—hello—no rolling out a pie crust. Just press, bake, pour, bake again.

To all the pecan pie lovers out there who are gluten-free, or who want to surprise their friends with something a little unexpected, this is your move. It’s “holiday dessert” without the stress and “bar form,” so you can slice and serve. It’s “crust bakes once, filling bakes once,” so you’re not flipping your oven on and off or doing 10 side‑dishes.

Save it for Later

Grab the recipe card below (just scroll!) and pin it, print it, bookmark it. If you make these bars, I love seeing your pictures: tag me @agirl_defloured on Instagram so I can peek and cheer you on. Because truly, your kitchen versions are the ones that make me smile the most.

Thank you so much to California Prunes for sponsoring this recipe and reminding us that a humble pantry ingredient can transform a dessert. To Rose Wilde and the Jubilee crew for the inspiration and for proving that comfort food can also be a little daring. And to you—the home baker, the bar‑maker, the holiday host, the snack‑sneaker—for making space for something warm, chewy, sweet, and altogether yours.

Here’s to crumbs on your plate and sticky fingers.

xoxo,

Want to make these bars yourself? Don’t forget to tag me on Instagram @agirl_defloured and so I can see your beautiful creations!

Dessert recipes starring prunes

• Easy Pumpkin Gingerbread Cake – Gluten Free
• Gluten-Free New Orleans Doberge Cake: A Recipe Reimagined
• Rum Soaked Prune Cheesecake with Salted Caramel Sauce

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