What’s your favorite pecan pie memory, and is it a holiday tradition in your house? Pecan pie bars have been a longstanding tradition for us during the holidays. But we serve them for breakfast with scrambled eggs and great coffee! Pecan pie skeptics say it’s too bland and sweet. However, when you use whole food ingredients they’re just rich and delectable, with plenty of flavor to go around. Instead of corn syrup, I use Grade B pure maple syrup which adds incredible flavor. In fact you’ll probably never use corn syrup again. I know that’s a bold claim, but maple syrup really is that good in pecan pie bars. And when you combine that with coconut sugar, these bars are anything but bland.
How to make this recipe step by step
I really hope you enjoy these Paleo Pecan Pie Bars! If you do get a chance to make them, I’d love to hear from you in the comments. If you pour a hot filling into a warm crust, the filling seeps through a bit and caramelizes under the crust. Don’t worry if this happens, the bars are still very tasty. But you can avoid this problem by making sure the hot filling goes into the hot crust. This allows the filling to set up more quickly and not seep into the crust. This post was originally published in 2016 but has been updated with new information, nutritional facts, and new step by step photos.
