Cookie of the day · Monday, November 9, 2026
Vegan Bourbon Pecan Pie Bars
A buttery press-in shortbread crust topped with a gooey dark brown sugar, maple and bourbon filling loaded with toasted pecans. They're pecan pie without the pie dough, and they slice cleanly into 24 bars for your Thanksgiving dessert table.
- Total time
- 4 hrs 35 mins
- Makes
- 24 bars (one 9x13-inch pan, cut 4 x 6)
- Oven
- 350°F
- Ingredients
- 13
Includes 20 min prep, 45 min baking, 1.5 hr cooling and 2 hr chill.
About these cookies
These bars have everything you want from pecan pie: a dark, caramel-y filling made with dark brown sugar and maple, plenty of toasted pecans, and a splash of bourbon for a little warmth. The difference is the crust, which is a buttery press-in shortbread you pat into the pan with your fingers, so there's no dough to roll and nothing to crimp. Thickening the filling on the stove first means it sets firm enough to slice cleanly, and it stays soft and gooey to eat. One 9x13 pan gives you 24 tidy bars, which go a lot further than a single pie.
Steps
- Tap a step to check it off.
Tips for success
- Use stick-style vegan butter for both the crust and the filling. Tub spreads have more water, so they make a greasy, crumbly crust and a looser filling.
- Don't take the filling off the stove until it coats a spoon and leaves a clear trail. The cornstarch has to come to a full boil to thicken, since it's what sets this filling, and undercooked filling won't slice.
- Time the filling so it's ready right as the crust comes out of the oven, and pour it on while both are hot. Hot filling spreads easily over a warm crust, but once it cools it turns stiff.
- Don't skip the 1 1/2-hour cool and the 2-hour chill. The filling only firms up once it's cold, so cutting early leaves you with a puddle.
- For clean edges, dip a sharp knife in hot water and wipe it dry before every cut, and use the parchment sling to lift the whole slab out before you slice.
Swaps
- Bourbon: Use 3 tbsp apple cider plus an extra 1/2 tsp vanilla for an alcohol-free version, or swap in dark rum. Cider makes the bars a little fruitier and less complex, and rum gives a sweeter, more molasses-like warmth.
- Maple syrup: Light corn syrup works cup for cup and tastes more like classic pecan pie. It's a bit sweeter and sets slightly firmer, and you lose the maple flavor.
- Full-fat canned coconut milk: Use unsweetened oat or soy milk in the same amount. The filling comes out a little less rich but sets just as well, and you won't taste any coconut either way.
- All-purpose flour (crust): A 1:1 gluten-free baking flour that contains xanthan gum makes a gluten-free crust. It's a bit more delicate and sandy, so let the bars chill completely before cutting.
Storing
Keep the bars in an airtight container in the fridge for up to 5 days, with parchment between the layers. To freeze, wrap the cut bars well and freeze for up to 3 months, then thaw them overnight in the fridge. Let them sit at room temperature for 20 minutes before serving, or warm one for 10 seconds in the microwave if you like it extra gooey.
This recipe was developed with AI and checked for vegan ingredients and sensible baking times, but it hasn’t been test-baked in our kitchen yet. How our recipes are made.
