NO-BAKE CARAMEL PECAN PIE BARS
on Aug 02, 2024
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Chewy, gooey, and the perfect treat, these no-bake caramel pecan pie bars are sweet, salty, and (best of all) don’t require an oven!
Whether you’re looking for a new twist on a Thanksgiving holiday staple or are in need of an easy dessert to bring to a festive gathering, my No-Bake Caramel Pecan Pie Bars take the cake (*pun intended!).
As much as I love baking, sometimes a no-bake dessert is all you have the time or energy (or oven space) for. Also, on holidays, I try to prep as much ahead of time so I can actually enjoy the day with family and friends instead of feeling like I’m tied to the kitchen.
Not only are these pecan pie bars a healthier take on the classic pecan pie, they also can be made and stored away ahead of time!
Salty, sweet, gooey, and nutty, these caramel pecan pie bars are reminiscent of the traditional dessert but with healthier ingredients and less work! Pecans do double work in both the filing and the crust. The combo of oats, dates, maple syrup, and coconut oil ensures the base holds up to the thick and decadent pecan filling topping.
Keeping food allergies and intolerances in mind, these bars are vegan, gluten-free, dairy-free, egg-free, and refined sugar-free! They truly are a winner for everyone.
These no-bake caramel pecan pie bars may just be the star of your table — just be sure to save a square for yourself! Happy (no) baking!!
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Pin ItIngredients for Caramel Pecan Pie Bars
Here’s everything you’ll need for this no-bake dessert. Add these ingredients to your next shopping list!
- Coconut Milk: The sticky, gooey pecan pie filling is classically made with corn syrup and eggs. For my healthier take, canned coconut milk gives the filling its caramel-like taste and texture. Be sure you’re using canned coconut milk as it’s thicker and more indulgent than coconut milk in the refrigerated section.
- Coconut Sugar: Many of my desserts — like my Single Serve Deep Dish Chocolate Chip Cookie — rely on coconut sugar for sweetness. This is a more natural sweetener made from coconut palm sap. You can substitute brown sugar or regular sugar if that’s all you have on hand.
- Vanilla Extract: A bottle of vanilla is always in my cupboard. True vanilla extract can be on the pricier side, but the taste is more exceptional than vanilla flavoring.
- Pecans: For these bars, you’ll need 4 cups of pecans, 3 cups for the filling, and 1 cup for the crust. Buy raw, un-roasted pecans, as they don’t contain any added oils or sugars.
- Oats: The crust also relies on oats. While oats are naturally gluten-free, look for a brand that mentions it specifically since there can be cross-contamination. To make these bars grain-free, substitute 1 cup of almond flour for 1 cup of oats. Or, if you’re allergic to almonds then use just pecans for the crust base. It will still be great, just more nutty in flavor!
- Cinnamon: A dash of cinnamon gives these bars some warm notes, adding another dimension of flavor. I love cinnamon in just about any dessert!
- Dates: These sticky, chewy bites of goodness help bind the crust together without the addition of eggs. Just be sure to take the pit out before adding them to your food processor or high-speed blender!
- Maple Syrup: To keep this dessert vegan-friendly, I use some maple syrup to add another touch of sweetness to the crust. You could use honey as a replacement.
- Coconut Oil: You’ll also need a few tablespoons of coconut oil to give the crust its buttery-like taste and texture. Look for organic, unrefined coconut oil whenever possible. This variety isn’t as processed as refined coconut oil.
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Step-by-Step Instructions for No-Bake Caramel Pecan Pie Bars
Let’s start by making the filling! In a small saucepan, add the coconut milk, coconut sugar, and salt. Bring to a boil.
Allow to boil for 3 to 5 minutes. Reduce to a simmer. Continue to simmer for 20 to 30 minutes. You’re looking for it to be a deep amber color and thick. Stand by to ensure the caramel doesn’t burn or stick to the bottom of the saucepan. I like to use a whisk and stir it occasionally, especially during the last 5 minutes of cooking time.
While the caramel is simmering, you can start on the crust. Add the pecans, rolled oats, cinnamon, salt, dates, maple syrup, and coconut oil to a food processor and pulse until a firm dough forms and there are no large chunks.
Line an 8x8in dish with wax paper (this will make it easier to cut the bars later) and press the crust mixture into the dish, forming an even layer. Be sure to pack the crust in tightly so the bars hold together.
Chill the crust until the caramel pecan topping is ready.
As soon as the caramel is a deep amber color and thick, remove from the heat. Use a spatula to stir in the vanilla extract and pecans.
Set the pecan filling aside to cool slightly before pouring the mixture over the crust in an even layer.
Leave the bars to set overnight in the fridge or for at least 4 hours.
Serve chilled. Slice with a sharp knife into squares. Store in the fridge for 5 to 7 days. Enjoy!
Other No-Bake Treats To Free Up Your Holiday Oven Space
- 5 Ingredient Chocolate Covered Peanut Butter Mousse (Dairy-Free, Refined-Sugar Free)
- Dairy-Free High Protein Cookie Dough Yogurt Cups
- Dairy-Free Chocolate Hazelnut Fudgesicles
NO-BAKE CARAMEL PECAN PIE BARS
Ingredients
Pecan Filling:
- 20 ounces full-fat coconut milk (about 1 ½ cans)
- ¾ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3 cups pecans
Crust:
- 1 cup pecans
- 1 cup rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 dates, pitted
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
Instructions
- Add the coconut milk, coconut sugar, and salt to a small saucepan and bring to a boil.
- Boil for 3 to 5 minutes, then reduce to a simmer.
- Continue to simmer for 20 to 30 minutes, stirring occasionally, until the mixture becomes a deep amber color and thickens. Be sure to stir frequently during the last 5 minutes so it doesn’t stick or scorch the pan.
- While the caramel is simmering, make the crust. Add all of the crust ingredients (pecans, rolled oats, cinnamon, salt, dates, maple syrup, and coconut oil) to a food processor and pulse until a firm dough forms and there are no large chunks.
- Line an 8x8in dish with wax paper and press the crust mixture into the dish, forming an even layer.
- Chill the crust until the caramel pecan topping is ready.
- Once the caramel has turned a deep amber and thickened (consistency should be like a thick sauce), remove from heat and whisk in the vanilla extract and pecans.
- Set aside to cool slightly before pouring the mixture over the crust in an even layer.
- Leave to set overnight in the fridge or for at least 4 hours.
- Serve chilled. Store in the fridge for 5 to 7 days.
- ENJOY!!
