Easy Coconut Caramel Pecan Pie Bars Recipe

There’s something magical about the classic pecan pie, but I’ll be the first to admit that making a full pie from scratch can feel a bit daunting. That’s where these Coconut Caramel Pecan Pie Bars come in! They capture all the gooey, nutty, caramel-y goodness of the original dessert but in a much simpler, shareable format. The addition of coconut adds a delightful chewiness and a tropical twist that makes these bars an unforgettable treat for holidays, potlucks, or just a cozy afternoon with a cup of coffee.

The crust is a simple, press-in affair made with oat flour and pecans, giving it a wonderfully rustic and nutty base. Then, a rich, decadent filling is poured over the top and baked until bubbly and golden. If you’re a fan of classic bar desserts, you’ll also love these traditional Pecan Pie Bars, but the coconut in this version truly takes them to a new level.

Table of Contents

Table of Contents

Why make this recipe

Still on the fence? Here’s why you absolutely need to give these coconut caramel pecan pie bars a try:

• • Easier Than Pie: You get all the flavor of pecan pie with none of the stress of making and rolling out a traditional pie crust. The press-in crust is foolproof!
  • Incredible Flavor Combo: Toasty pecans, rich caramel, and sweet, chewy coconut are a match made in dessert heaven.

Perfectly Portable: Once cooled and cut, these bars are sturdy enough to pack for parties, picnics, or bake sales without making a mess.

• Naturally Gluten-Free: By using oat flour for the crust, this recipe is naturally gluten-free and has a wonderfully tender texture.

 

Ingredients

Crust:

• 1 cup oat flour (can finely grind up whole oats)
• 1 cup pecans
• 2 tbsp maple syrup
• 2 tbsp Kokada Original
• 3 tbsp coconut oil (melted)
• Pinch of salt

Filling:

• ¼ cup coconut sugar (can use regular sugar)
• ¼ cup maple syrup
• ½ cup Kokada Original
• 2 tbsp almond or other plant based milk
• 1 tbsp arrowroot (can sub cornstarch)
• 1 ½ cups pecans
• 2 tsp vanilla extract
• Pinch of salt

How to make Coconut Caramel Pecan Pie Bars

Step 1: First things first, get your oven preheating to 350 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides. This will act as a sling to lift the bars out easily later.

Step 2: To make the crust, add the oat flour, 1 cup of pecans, and a pinch of salt to a food processor. Pulse until the pecans are broken down into a fine, sandy texture.

Step 3: Add the maple syrup and Kokada to the food processor and blend briefly. Then, pour in the melted coconut oil and blend again until the mixture is well combined. It will look crumbly, but don’t worry—it will hold together perfectly when you press it.

Step 4: Transfer the crust mixture to your prepared baking dish. Use your fingers or the back of a spatula to press it down firmly and evenly across the bottom of the pan.

Step 5: Now for that glorious filling! In a medium bowl, combine the coconut sugar, maple syrup, Kokada, almond milk, arrowroot, 1 ½ cups of pecans, vanilla extract, and salt. Use a whisk to mix everything together until it’s smooth and fully combined.

Step 6: Pour the luscious filling evenly over the top of the crust in the baking dish.

Step 7: Bake for about 30 minutes, or until the filling is bubbly and the edges are golden brown.

Step 8: This step is crucial for perfect bars! Let the pan cool completely on a wire rack on the counter for 1-2 hours. Once at room temperature, transfer it to the refrigerator for at least one hour. This allows the caramel to set, ensuring clean cuts and less mess.

Step 9: Once chilled and set, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board, slice into squares, and get ready to enjoy pure bliss!

How to serve Coconut Caramel Pecan Pie Bars

These bars are absolutely fantastic on their own, served at room temperature or slightly chilled. For an extra decadent treat, serve a square warm with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream. A drizzle of melted dark chocolate over the top also pairs beautifully with the caramel and pecan flavors.

How to store Coconut Caramel Pecan Pie Bars

Store any leftover bars in an airtight container in the refrigerator. The chill helps keep the caramel firm and the bars intact. They will stay fresh and delicious for up to 5 days. You can enjoy them straight from the fridge or let them sit at room temperature for about 15-20 minutes to soften slightly before serving.

Tips to make Coconut Caramel Pecan Pie Bars

• Parchment Paper is Key: Don’t skip lining the pan with parchment paper. Leaving an overhang on two sides makes lifting the bars out for clean, easy cutting a breeze.
• Don’t Over-Process the Crust: Pulse the crust ingredients until just combined. Over-mixing can make the crust tough instead of tender and crumbly.
• Patience is a Virtue: I know it’s tempting to dig in while they’re warm and gooey, but letting the bars cool completely and chill in the fridge is essential for that perfect, sliceable bar texture.
• Ingredient Swaps: If you don’t have arrowroot, cornstarch works as a great substitute for thickening the filling. If you love coconut desserts, you should also check out these incredibly rich and Fudgy Coconut Brownies!

FAQs About Coconut Caramel Pecan Pie Bars

Can I use a different type of flour for the crust?

Absolutely. If you don’t need the bars to be gluten-free, you can substitute the oat flour with an equal amount of all-purpose flour. The texture will be slightly less tender but still delicious.

What is Kokada and can I substitute it?

Kokada is a brand of coconut spread, similar in texture to a thick coconut butter. If you can’t find it, you can substitute it with an equal amount of creamed coconut or unsweetened coconut butter for a similar rich, coconutty flavor.

Can I make these bars nut-free?

This specific recipe relies heavily on pecans for its flavor and texture. While you could experiment with seeds like pumpkin or sunflower seeds, it would significantly change the taste and it would no longer be a “pecan pie” bar. It’s best to stick with pecans for this one!

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Final Thoughts

These Coconut Caramel Pecan Pie Bars are the perfect solution when you’re craving something sweet, nutty, and satisfying. They blend the timeless appeal of pecan pie with a fresh, modern twist of coconut, all in an easy-to-make, easy-to-share format. Bake a batch for your next get-together and watch them disappear!

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