Low-FODMAP Pecan Pie Bars with Chocolate Drizzle; Gluten-free

These are one of my all-time favorite desserts. Low-FODMAP Pecan Pie Bars complete with a low-FODMAP Chocolate Drizzle.  Rich, sweet and crunchy.  The perfect combination of flavors.

These low-FODMAP Pecan Bars taste just like homemade pecan pie, but are so much easier.  No worries about the crust crumbling or the middle not setting up.  Exactly the type of low-FODMAP recipe I appreciate!

Sprinkle a little sea salt on the top for a bit of salty contrast to the flavor, or skip the chocolate drizzle and opt for whipped cream or low-FODMAP ice cream instead.

Low-FODMAP Pecan Pie Bars are a crowd pleaser, and I love that this recipe has plenty of filling inside.  You can really taste (and see) the three layers!

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Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Pecan Pie Bars with Chocolate Drizzle; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 16

Prep Time 25 minutes

Cook Time 50-60 minutes

Total time 75-85 minutes plus cooling

Bake 350 F

Equipment: 8 inch square pan, parchment paper

Ingredients

For low-FODMAP Crust

  • 1 cup Authentic Foods GF Classical Blend flour (my favorite low-FODMAP flour- check out my low-FODMAP bake off for results!); or your preferred low-FODMAP all purpose gluten-free flour
  • ¼ cup sugar
  • 1 teaspoon xanthan gum if not incorporated in your flour selection
  • 5 tablespoons cold unsalted butter, chopped into small pieces or grated (I have not tried this with vegan spread or shortening for dairy-free versions, but feel free to let me know if you do)
  • Vegetable shortening for greasing

For the low-FODMAP Pecan Filling:

  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup corn syrup (light or dark both work) or maple syrup
    • I used a combination: half dark and half light corn syrup
      • FODMAP fact: while you should avoid high fructose corn syrup, regular corn syrup is OK for low-FODMAP diet
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter or vegan spread for dairy-free version (such as Earth Balance)
  • A pinch salt
  • 2 cups (200 g) pecan halves or chopped pecans
    • FODMAP fact: 20 g pecans is one low-FODMAP serving
    • I used pecan halves (I think they look better), note they are a little trickier to cut evenly in the bars
  • 1/2 cup semisweet chocolate chips
  • Kosher salt, or sea salt for sprinkling (optional)

Directions

  • Preheat oven to 350 F, place rack in center of oven

Prepare low-FODMAP Crust:

  • Grease an 8 inch square pan and line with parchment paper or aluminum foil with an inch overhang on the sides to help lift out, grease this also
  • Place low-FODMAP flour, sugar and xanthan gum in large bowl of electric mixer or food processor (I like to use my food processor for this recipe)
  • Add butter and mix on low until dough is crumbly
  • Press out crust in bottom of prepared pan
  • Bake for about 15 minutes until golden

Prepare low-FODMAP Pecan filling while crust is baking:

  • Beat eggs in a medium bowl or bowl of food processor
  • Blend sugar, corn syrup, vanilla, melted butter or vegan spread and salt into the egg mixture
  • Add pecans and mix by hand until combined
  • Pour over baked crust
  • Bake until golden brown and just set in the center, about 35-45 minutes
    • There should be no ‘jiggle’ to the center
  • Allow to cool, then gently use a knife to loosen all the edges (sometimes will stick even with the parchment liner)
  • Once the edges are free, gently lift out the low-FODMAP pecan bars and place on a level surface to help cut and serve

  • Melt semisweet chips in microwave for about 60-90 seconds, stirring every 30 seconds (or use a double boiler)
  • Drizzle melted chocolate over bars and sprinkle with sea salt (optional)
  • Chill well before cutting and serving
  • Store in the refrigerator (can also be frozen)

low fodmap pecan bars

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