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Romance Cookie Bars (Pecan Pie Bars)

Pecan pies are a classic during the holidays, but have you ever imagined what they'd be like in a cookie bars form? These "Romance cookie bars" are a timeless family favorite.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings 24 bars


Bottem Layer:

  • 1 cup 2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour

Top Layer:

  • 1 1/2 cups brown sugar
  • 1/4 cup full-fat coconut milk
  • 1 tablespoon coconut oil melted
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 cup + 2 tablespoons arrowroot starch or organic cornstarch
  • 1/4 cup + 2 tablespoons all-purpose flour
  • 1 cup chopped pecans or favorite nut
  • 1/2 cup unsweetened shredded coconut flakes
  • powdered sugar for dusting top


  1. Preheat oven to 350ºF (180ºC) and grease a 13x9 inch pan with butter. Beat butter until creamed then add sugar, salt, and flour and mix well. Press dough into prepared pan and bake for about 10 minutes until very lightly browned on top. Remove from oven and cool while you mix topping.
  2. Beat coconut milk, coconut oil, and brown sugar together well. Add vanilla, soda, starch, and flour and mix just until combined. Mix in pecans and coconut flakes and scrape the mixture gently over bottem layer and use a spatula to carefully smooth. Bake for 15 to 17 minutes until it barely jiggles when pan is nudged. Remove and cool completely. Once cooled, then sprinkle top with powdered sugar. Cut into bars and serve.