Flour, sugar, vegan butter, brown sugar, brown rice syrup, non-dairy milk, vanilla, and pecans baked into easy vegan pecan bars.
Table of Contents
I’m just going to say it out loud: these Easy Vegan Pecan Bars have no right being this good. They’re one of those desserts that sneak up on you. You make them thinking, Okay, these will be nice, and then suddenly you’re guarding the pan like it contains state secrets. Been there? Same.
They’ve got that sticky, caramel-y pecan topping, a buttery shortbread crust, and the kind of richness that usually comes with eggs and corn syrup—except neither of those are here. It’s familiar, comforting, and just a little dangerous to keep around. Especially if you live with other people who “don’t usually like vegan desserts.” You know the type.
These Easy Vegan Pecan Bars came out of one of those moments where I wanted a real dessert. Not a fruit bowl pretending to be dessert. Not something “light.” I wanted something indulgent, nostalgic, and comforting—the kind of thing you’d expect to see on a holiday table next to way too much food.
I was thinking about pecan pie, but honestly? Pie can be a commitment. Crusts have opinions. Fillings can be temperamental. And sometimes you just want the good part without the stress. So I started wondering if pecan pie could chill out a little… maybe turn into bars.
The first time I made them, I hovered like an anxious parent. No eggs. No corn syrup. A lot of trust. I remember cutting into them after they chilled and thinking, please don’t fall apart. They didn’t. They sliced beautifully. I took a bite and immediately felt that quiet relief that only happens when a recipe actually works. Since then, these Easy Vegan Pecan Bars have become my go-to for gatherings, holidays, and random days when I need a win.
Why you’ll Love these Easy Vegan Pecan Bars?
I think what makes these Easy Vegan Pecan Bars special is that they don’t feel like a “vegan version” of anything. They’re just… good. The shortbread crust is tender and buttery without being crumbly. The pecan topping is sticky and glossy, with that deep caramel flavor that makes you slow down while eating it.
And I love that they’re forgiving. If you bake them a minute longer, they’re firmer. A minute less, they’re gooier. Both are good. There’s no one perfect outcome here, and honestly, that makes them feel more human. Also—no corn syrup. Brown rice syrup gives you that classic texture without the sugar overload, which I didn’t think I’d care about until I realized I did.
Ingredient Notes
Let’s talk ingredients, because this Easy Vegan Pecan Bars recipe keeps it simple—but intentional.
- All-Purpose Flour – This is the backbone of the shortbread crust. It keeps everything sturdy but tender.
- Granulated Sugar – Sweetens the crust just enough without competing with the topping.
- Vegan Butter – Cold for the crust (this matters) and melted for the topping. It’s doing a lot of behind-the-scenes work.
- Brown Sugar – Warm, rich, and slightly molasses-y. This is where the caramel flavor really starts.
- Brown Rice Syrup – Sticky, glossy, and not aggressively sweet. It replaces corn syrup without trying to steal the spotlight.
- Non-Dairy Milk – Helps everything blend smoothly. I’ve used almond, oat, soy—no strong opinions here.
- Cornstarch – This is what helps the topping set into actual bars instead of becoming a spoon dessert.
- Vanilla Extract – Rounds everything out and softens the sweetness.
- Pecans – Coarsely chopped so you get crunch in every bite.
- Coarse Salt (Optional) – Just a pinch on top makes the flavors pop in a way that feels almost unfair.
How to Make Easy Vegan Pecan Bars?
Step 1: Start With the Crust
Preheat your oven to 350°F and line a 9×13-inch pan with parchment paper. This is one of those small steps that saves you a lot of frustration later.
In a large bowl, mix the flour, sugar, and salt. Cut in the cold vegan butter until the mixture looks like fine crumbs. Press it evenly into the pan with your hands—don’t stress about perfection. Bake for 10 minutes, then set it aside while you make the topping.
Step 2: Make the Pecan Topping
Using the same bowl (because dishes are overrated), stir together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla until smooth and glossy. Fold in the pecans and pause for a second, because at this point it already smells like something good is happening.
Pour the mixture over the warm crust and spread it out as evenly as you can. It doesn’t need to be perfect—it will settle as it bakes.
Step 3: Bake, Cool, and Chill
Bake for 25–30 minutes, until the topping is bubbling and looks set around the edges. Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours. This part isn’t optional. Skipping it leads to sticky fingers and uneven slices, which I’ve learned the hard way.
Once chilled, lift the bars out using the parchment and slice with a sharp knife. I usually trim the edges because they get extra firm… and yes, I eat them anyway.
Storage Options
These Easy Vegan Pecan Bars store beautifully. Keep them in an airtight container in the refrigerator for 5–6 days. They actually get better as they sit, which feels like a rare dessert perk. You can also freeze them and thaw in the fridge when the craving hits.
Variations & Substitutions
This is one of those recipes that doesn’t mind a little improvisation.
- Swap pecans for walnuts or mixed nuts
- Add a splash of bourbon or maple extract
- Use coconut sugar for a deeper, slightly smoky sweetness
- Add dairy-free chocolate chips
- Sprinkle flaky salt on top for contrast
Ever tweak a recipe halfway through because it just felt right? Same here.
What to Serve With Easy Vegan Pecan Bars?
These bars love coffee. Strong coffee. Cozy coffee. They’re also great with tea or a scoop of dairy-free vanilla ice cream if you want to lean into dessert-dessert territory. And yes—straight from the fridge counts too.
FAQ:
Do these really set without eggs?
They do. Cornstarch and brown rice syrup handle it surprisingly well.
Can I use maple syrup instead of brown rice syrup?
You can, but the bars will be softer and a little less chewy. Still good—just different.
Do they need to be refrigerated?
Yes. Chilling helps them firm up and keeps the topping just right.
If you’re craving something rich, comforting, and quietly impressive, these Easy Vegan Pecan Bars might be exactly what your dessert lineup is missing. If you make them, tell me—did anyone guess they were vegan, or did you keep that part to yourself?
Easy Vegan Pecan Bars
Ingredients
Shortbread Crust
- 2 c all-purpose flour
- 1/2 c granulated sugar
- 1/4 tsp salt
- 3/4 c vegan butter cold and cubed
Pecan Topping
- 1 1/2 c brown sugar
- 2/3 c brown rice syrup
- 3 tbs non-dairy milk
- 3 tbs vegan butter melted
- 3 tbs cornstarch
- 1 tsp pure vanilla extract
- 2 c pecans coarsely chopped
- Optional: coarse salt for topping
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold vegan butter and cut it into the dry ingredients using a pastry cutter or two knives until the mixture resembles fine crumbs. Transfer the mixture to the prepared pan and press it evenly into the bottom to form the crust. Bake for 10 minutes, then remove from the oven and set aside while preparing the topping.
Prepare the Pecan Topping
- In the same mixing bowl, whisk together the brown sugar, brown rice syrup, non-dairy milk, melted vegan butter, cornstarch, and vanilla extract until smooth and well combined. Fold in the chopped pecans.
- Carefully pour the pecan mixture over the partially baked crust. Use a spatula to spread the topping evenly across the surface.
Bake and Set
- Return the pan to the oven and bake for 25–30 minutes, or until the pecan topping is bubbling and appears set around the edges. Remove from the oven and allow the bars to cool at room temperature for approximately 30 minutes. Transfer to the refrigerator and chill for at least 2 hours to fully set.
- Once chilled, lift the bars out of the pan using the parchment paper and slice into squares using a sharp knife. For cleaner cuts, trim the outer edges if desired.
Notes
