Gluten-Free Pecan Slices
These Gluten-Free Pecan Slices are the perfect fuss-free alternative to classic pecan pie and trust me, they’re just as irresistible. A buttery shortbread base holds a gooey, caramelly pecan topping that’s nutty, chewy, crisp around the edges, and melts in your mouth with every bite.
What I love most about this recipe is how easy it is to make, especially compared to a full pie. No rolling pins, no fiddly crusts, just press in the shortbread base, pour on the pecan filling, and bake. Once cooled, you can slice them up and eat them by hand, no forks required!
These are perfect for holiday baking, especially if you’re after something a little different from the usual mince pies or puddings. I always include them in my Christmas treats, they look lovely, hold their shape, and stay fresh for days. But honestly, they’re so good, I find myself making them year-round.
And while pecan pie is often linked with Thanksgiving or autumn, these little slices prove that Pecans belong in your baking all year long. There are no tricky seasonal ingredients here, and they pair beautifully with a scoop of vanilla ice cream or even a drizzle of cream.
A quick tip: I like to chill the tray in the fridge before slicing, especially if I want neat bars for gifting or presentation. It helps the filling set properly and makes cutting much easier. But if you’re planning to serve them warm with ice cream? Let them soften at room temp or give them a quick heat in the microwave, just bliss!
These gluten free pecan slices are sweet, simple, and packed with flavour and I hope they become a new favourite in your family just like they are in mine.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Pecan Slices
These gluten free pecan slices with a buttery shortbread crust are the perfect alternative to pecan pie. Easy, chewy, and ideal for holiday baking!
Ingredients
FOR THE SHORTBREAD
FOR THE TOPPING
Instructions
FOR THE SHORTBREAD
- Preheat the oven to 180°C Fan/160°C/Gas mark 4.
- Beat the butter and granulated sugar until light and fluffy.
- Add the eggs and the vanilla to the batter and mix well.
- Add the flour into the batter and mix until just combined.
- Press the pastry evenly into an greased and lined 9x9 baking tin, making an edge around the outside. It will be very sticky so sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes, until the pastry is set but not browned. Allow to cool.
FOR THE TOPPING
- Combine the butter, honey, brown sugar and zests in a large saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
- Remove from the heat. Stir in the cream and the pecans.
- Pour over the shortbread.
- Bake for another 25 to 30 minutes, until the filling is set.
- Remove from the oven and allow to cool.
- Wrap in clingfilm and refrigerate until cold.
- Cut into bars
Notes
Chill in the fridge before slicing for cleaner, neater cuts, ideal for gifting or presentation.
Best served at room temperature or slightly warm if serving with ice cream.
Store in an airtight container in the fridge for up to 5 days.
You can freeze these once fully cooled and sliced, layer between parchment in a container.
Great for Christmas baking, tea-time treats, or a sweet snack with coffee.
Make sure your pecans, butter, and vanilla extract are gluten free certified (just to be safe).
For extra flair, drizzle with melted chocolate or dust lightly with icing sugar before serving.
