By This Pecan Pie Bar balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Pecan Pie Bar captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pecan Pie Bar becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the crust:
100 grams coconut oil melted
50 grams panela sugar
1 teaspoon vanila extract
1/4 teaspoon salt
150 grams white spelt flour
For the filling:
5 ripe apricots thinly sliced
50 grams panela sugar
15 grams white spelt flour
juice from half a lemon
a pinch of smoked salt
For the streusel topping:
50 grams old-fashioned oats
70 grams panela sugar
30 grams white spelt flour
50 grams coconut oil
80 grams toasted pecans crushed
How To Make Pecan Pie Bar
To make the shortbread, combine flours, sugar and salt in a bowl.
Add in the melted coconut oil amd vanilla and mix until combined.
Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes.
Set aside to cool.
To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust.
Make the topping by combining all the ingredients in a bowl and cover the bars with it.
Turn the temperature up to 175ºC (350F) and bake the bars for 30-35 minutes or until golden.
Wait until they’re cold to cut them and enjoy them with some dairy free ice-cream!
PREPARATION STEPS
Add in the melted coconut oil amd vanilla and mix until combined.
To make the shortbread, combine flours, sugar and salt in a bowl.
Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes.
To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust.
Make the topping by combining all the ingredients in a bowl and cover the bars with it.
Turn the temperature up to 175ºC (350F) and bake the bars for 30-35 minutes or until golden.
Wait until they’re cold to cut them and enjoy them with some dairy free ice-cream!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
