Pecan Pie Bites feature soft caramel and pecans nestled on top of a gingersnap molasses crust, all drizzled with chocolate and topped with pecans. This would make a great non-traditional Thanksgiving dessert!
This recipe for Gluten Free Pecan Pie Candy Bites is written by Brielle of Breezy Bakes
Creating These Pecan Pie Bites
Well, we’ve bypassed Thanksgiving and all of its pie recipes, and we’ve jumped right into Christmas with candy making. Truffles, caramels, fudge, you name it. It’s flooding Pinterest.
I’ve literally been eating pie for what seems like the past month, between recipe testing and actual Thanksgiving baking. I’ve made pecan pie, apple pie (cupcakes), cranberry apple pie, pumpkin cheesecake pie, and the list goes on.
We had SIX pies that we served with our Thanksgiving meal for a crowd of 20 people. A pie typically serves 8…meaning we had enough pie to serve 48 people!
So yes, we had pie leftovers for days and days and days.
Even though I’ve had my fill of pies in the last few weeks, I’m still not quite ready to let it go just because Thanksgiving is over.
Pies are a part of Christmas too, right? Just nod your head and agree.
And even if you don’t agree, there’s no arguing the fact that candy is a part of Christmas, and that is exactly what these gluten free Pecan Pie Bites are filled with.
A soft vanilla caramel packed with chopped pecans and drizzled with chocolate. This goodness is nestled right on top of a molasses crust that you bake in mini muffin tins.
See? Pies that aren’t necessarily pies. They’re candy pies!
Can’t you just see these mini pecan pie bites sitting on a tray of Christmas goodies at your next holiday party?
I love that these are not your traditional caramels that are either wrapped or fully dipped in chocolate. Don’t get me wrong, I’m all over those candies, but sometimes I like to break tradition.
So cozy up, flip on a Hallmark Christmas special (we all love them!) and enjoy one, two, or three of these pecan pie bites. You’ll be glad you did.
Ingredients for Pecan Pie Bites
To make the mini pecan pie bites, you’ll need the following ingredients:
- Brown sugar
- Molasses
- Butter
- Pumpkin pie spice
- Salt
- Bob’s Red Mill 1 to 1 Gluten-Free Flour
- Xanthan gum
- Granulated sugar
- Light colored corn syrup
- Vanilla extract
- Half and half
- Pecans
- Semi-sweet chocolate
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pecan Pie Bites
If you’re new to candy making, don’t worry! This is a very easy recipe and you don’t need a candy thermometer to make it.
- Make the pie crust: Mix all the ingredients together and knead gently to combine.
- Taking slightly less than 1 tablespoon of dough at a time, press down into and up the sides of the wells in a mini muffin tin.
- Bake at 350 degrees for 10-12 minutes, removing after 7 minutes and quickly pressing down dough with the back of a measuring teaspoon. Return to the oven to cook the additional 3-5 minutes.
- Once you remove from the oven, press centers of cups down again with the back of a teaspoon.
- Make filling: In a medium-sized saucepan, combine butter, sugar, corn syrup and vanilla.
- Increase heat to medium-high to reach a boil. Slowly add half and half, stirring vigorously, and reduce heat to a low rolling boil. Add salt and stir.
- Boil for 10 minutes, stirring occasionally to avoid burning.
- Remove mixture from heat and stir in chopped pecans.
- Immediately scoop about 1/2 tablespoon of pecan mixture into each cookie cup.
- One the filling has set, drizzle with melted chocolate and press a pecan half on top.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Do Pecan Pie Bites Need to Be Refrigerated?
No, since these are candy bites they can be stored at room temperature in an airtight container.
How Long Do Pecan Pie Bites Last?
They’ll last up to five days at room temperature, noting that the crust will soften over time.
Can You Freeze Pecan Pie Bites?
Yes, but I recommend doing so without the chocolate drizzle on top (chocolate tends to bloom, or develop white patches, once frozen).
Seal in an airtight container or freezer bag and freeze up to three months. When ready to enjoy, thaw on the countertop.
More Pecan Desserts:
If you’re looking for additional dessert inspiration for your Thanksgiving Menu this year, here are a few other favorite pecan recipes. Be sure to check out the whole Thanksgiving Recipes Archive right here if you need help building the rest of your menu.
The pie that my Dad always asks for is this Pumpkin Pie with Caramel Pecan Topping. It is a family tried and true favorite!
This Apple Crisp with Oatmeal Pecan Topping is an elevated take on the classic dessert. Serve as is or enjoy with a scoop of ice cream!
This recipe for Chocolate Chip Pecan Blondies is one of my favorite quick recipes when I want that chocolate chip cookie taste but don’t want to chill any cookie dough.
This Chocolate Pecan Tart recipe can be used to make one large tart or 8 mini tarts. Skip the pecan pie this year, and make a pecan tart instead!
These Pecan Thumbprint Cookies have a spiced cookie base that’s topped with a pecan half, caramel sauce, and then drizzled with melted chocolate.
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Pecan Pie Bites
Yield: 36
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Pecan Pie Bites feature soft caramel and pecans nestled on top of a gingersnap molasses crust, all drizzled with chocolate and topped with pecans. This would make a great non-traditional Thanksgiving dessert!
Ingredients
For Crust:
- 1/2 cup brown sugar
- 1 tablespoon molasses
- 2 sticks butter (1 cup), room temperature
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour*
- 1/2 teaspoon xanthan gum
For Filling:
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup half and half
- dash of salt (about 1/8 teaspoon)
- 3/4 cup chopped pecans
For Topping:
- 1/2 cup semi-sweet or milk chocolate chips
- 36 pecan halves
Instructions
Make the crust:
- Preheat oven to 350 degrees F.
- Cream together brown sugar, molasses, and butter until pale and smooth. Add pumpkin pie spice, salt, flour, and xanthan gum. Mix until combined.
- Knead dough until ingredients are well incorporated.
- Taking slightly less than 1 tablespoon of dough at a time, press down into and up the sides of the wells in a mini muffin tin. Come just slightly over the edge of each muffin hole.
- Bake at 350 degrees F for 10-12 minutes, removing after 7 minutes and quickly pressing down dough with the back of a measuring teaspoon.**
- Return to the oven to cook the additional 3-5 minutes until slightly browning on edges. Once you remove from the oven, press centers of cups down again with the back of a teaspoon.
- Allow to cool completely before removing from tins, otherwise they will break apart. Bake additional shells.
Make the filling:
- As cups are cooling, begin making filling. In a medium-sized saucepan, combine butter, sugar, corn syrup and vanilla. Melt butter and liquefy sugar at medium heat, stirring continuously.
- Increase heat to medium-high to reach a boil.
- Slowly add half and half, stirring vigorously, and reduce heat to a low rolling boil. Add salt and stir.
- Boil for 10 minutes, stirring occasionally to avoid burning.
- Remove mixture from heat and stir in 3/4 cup chopped pecans. Stir to mix pecans evenly throughout mixture.
- Immediately scoop about 1/2 tablespoon of pecan mixture into each cookie cup. Allow to cool and set.
Make topping:
- Once filling is set, begin melting chocolate. Melt chocolate chips in a small microwave-safe bowl at 50% power for 30 seconds. Stir for at least 30 seconds and return to the microwave for 15 second intervals, stirring for at least 30 seconds in between until chocolate is melted and smooth.
- Transfer to a plastic Ziploc sandwich bag and seal. Cut off a small corner on one end and squeeze chocolate through to drizzle over caramel filling.
- Top with a pecan half.
- Serve once drizzled chocolate is set.
Notes
*If you are using another flour blend that does not include xanthan gum, mix in 1 1/4 teaspoons of xanthan gum with the dry ingredients.
**During baking, the centers of the crusts will puff up. You will need to press them down so that they bake into a crust rather than a cookie. Just use the rounded back of a measuring teaspoon to push them back down. Repeat as soon as they come out of the oven as well.
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Nutrition Information:
Yield: 36Serving Size: 1
Amount Per Serving:Calories: 166Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 91mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 1g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
