Gluten-Free Candy Bars

Baseball is what it’s all about in our house these days. We lost in the main bracket of the post-season tournament and are now playing in the consolation round and doing well. We were winning our game yesterday against the Red Socks and had the game postponed due to rain in the bottom of the 3rd inning when we were ahead 3-0. The boys were playing well and devouring the snacks that I brought to keep them full of energy!

On another note, just a while back, I added a cool little survey feature to this site. You may have noticed it on the lower right portion of the homepage, in the “navigation” section. This poll was to determine which of three potential recipes people most wanted to see –Mango Chicken, Chocolate Cupcakes or Candy Bars.

Well, I was not all that surprised to find that the candy won out! Were you? All the guys I know that go to the site voted candy bars –well, all two of the guys that I know who frequent the site. So take that statement with a grain of salt. And speaking of salt, that is what is sprinkled on top of the candy bars in the photo above! It’s different and tasty. Try it out for yourself.

Gluten-Free Candy Bars

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Servings 18 candy bars



  • Preheat oven to 500°F
  • Warm grapeseed oil and 1 teaspoon salt in a large saute pan over high heat
  • Add pecans to pan and cook for 3 minutes
  • Remove pecans from pan and immediately transfer to a baking sheet
  • Place pecans in 500°F oven for 3 minutes, remove and cool
  • Warm almond butter, agave, vanilla and ½ teaspoon salt in a saucepan over medium heat
  • Remove from heat and stir pecans into almond butter mixture
  • Spread batter into an 8 x 8 inch baking dish and freeze for at least 1 hour
  • Remove from freezer, cut into 1 x 3 inch bars; place on small parchment paper lined baking sheet
  • Melt chocolate in saucepan over lowest heat possible
  • Drizzle chocolate over each bar
  • Sprinkle bars with remaining ½ teaspoon salt
  • Freeze and serve
Prep Time 10 mins
Freeze Time 1 hour
Cook Time 16 mins
Total Time 1 hr 26 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

These candy bars are more complex than my usual recipes –though no one ever said making candy from scratch would be easy! If you want to simplify the recipe, toast your pecans in the oven instead of using the double roasting method; I do this to make the pecans super crunchy, though if you can stand less crunch in your bars, skip that step.

I based this recipe on Pay Day Candy Bars from a favorite site of mine called Eating Out Loud. The author of this site, Allen, seems like that all around cute/smart guy that everyone wants to meet; I have seen his photo online, I think on stumbleupon, however can’t locate it anymore, so you’ll just have to imagine!


36 responses to “Gluten-Free Candy Bars”

  1. these look soo good, we are new to this GF cooking, but with the help of your cookbook and this web site, I ve been saved! My hubby and I love to cook, and I do that for a living as well. I was wanting to know if there was a way to make these with out whole nuts? My hubby cant eat chopped nuts due to he has dierticultis ( I know I didnt spell that right )almond meal maybe?

  2. I make these all the time! Sometimes I use natural peanut butter instead of almond butter. Also I use unsweetened baker’s chocolate instead of dark chocolate chips and sweeten it with xylitol and stevia (great tip from my sis-in-law to keep it sugar-free). They are SO GOOD.

  3. The recipe says, “freeze….then remove from fridge…” – steps 8 and 9. Freezer or fridge? Thanks!

    • Jennifer,

      Thanks for pointing that out. I’ve corrected the instructions to say freezer instead of fridge.


  4. I love these! I’ve made them 3 times in the past couple weeks for potlucks and birthday parties and they are such a hit! The modifications I’ve made that have worked well is to reduce agave to about 1/4 cup and I actually darken the chocholate by adding some 100% chochlate bar to the dark chips… these changes transform this dessert into a truly rich and dark treat… and basically it’s good for you. Yumm. Thanks so much for sharing!

  5. I made these for the second time and they were delicious. The first time I burned the pecans a bit so this time I watched them much more closely and these candy bars turned out scrumptious. The best part? I was fine after two of them. I didn’t have to gorge down the whole pan because they hit the spot so perfectly. Thanks.

  6. I finally got around to trying these out today. Holy cow! Who needs store candy when you can make this? I’m hooked. I made mine into little bite sized pieces and just added a dollop of melted chocolate on top. It was plenty of taste, but fewer calories. I didn’t need the extra sugar anyway. Oh, and I did the oven toasting method and omitted the extra salt because I just don’t like salt that much.

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Recipes » Desserts » Gluten-Free Candy Bars