Imagine sinking your teeth into a chewy, melt‑in‑your‑mouth bar that marries the warming spices of chai—cinnamon, cardamom, ginger, and cloves—with the nutty crunch of pecans, all atop a buttery crust. That’s exactly the experience these Chai‑Spiced Pecan Pie Bars deliver: richly aromatic, satisfyingly sweet, and completely no‑bake. I first tasted a prototype of these bars at a fall baking exchange, where the fragrant chai custard layer stole the show. Determined to recreate and refine that recipe at home, I experimented with ratios of chai spices, pecan textures, and the perfect binding agent to achieve a custard‑like filling that sets firm without baking. The result is the ultimate portable treat—perfect for lunchboxes, potlucks, or lingering afternoons with tea.
- Why You’ll Love These Chai‑Spiced Pecan Pie Bars
- Ingredient Spotlight
- Ingredients
- Nutrition Facts (per bar)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Prepare the Chai Infusion (5 minutes + 5 minutes steep)
- 2. Make the Crust (5 minutes)
- 3. Blend the Filling (5 minutes)
- 4. Assemble & Chill (5 minutes + 2 hours chill)
- 5. Slice & Serve (5 minutes)
- Tips for Perfect Bars
- Flavor Variations & Add‑Ins
- Frequently Asked Questions
- Conclusion
Why You’ll Love These Chai‑Spiced Pecan Pie Bars
- Effortless No‑Bake: Skip the oven—just assemble, chill, and slice.
- Chai‑Infused Flavor: Authentic tea spices infuse every bite with warmth and depth.
- Crunch & Chew: A crisp, buttery base supports a tender, nut‑studded filling.
- Make‑Ahead Friendly: Bars keep up to a week in the fridge, making them ideal for meal prep.
- Portable & Shareable: Cut into perfect portions for parties, gift boxes, or on‑the‑go snacks.
- Customizable: Easily adjust spice levels or swap nuts for variety.
Ingredient Spotlight
| Ingredient | Role & Pro Tip |
|---|---|
| Pecans | Provide essential crunch and buttery flavor—toast lightly for extra nuttiness. |
| Medjool dates | Natural sweetener and binder—soak if too dry to ensure smooth blending. |
| Old‑fashioned oats | Add chewiness and structure—use gluten‑free oats if needed. |
| Chai spice blend | A warming mixture of cinnamon, cardamom, ginger, cloves, and nutmeg—adjust to taste or brew tea directly. |
| Coconut oil | Helps set the bars when chilled—refined oil won’t impart coconut flavor. |
| Maple syrup | Adds depth and natural sweetness—substitute honey if desired. |
| Vanilla extract | Rounds out flavors with warm, floral notes—use pure vanilla for best results. |
| Sea salt | Balances sweetness and enhances all flavors—use flaky salt to finish. |
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Crust: | |
| Old‑fashioned oats | 1 cup (90 g) |
| Almond flour | ½ cup (50 g) |
| Medjool dates, pitted | 10 (about 150 g) |
| Coconut oil, melted | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| For the Chai‑Spiced Filling: | |
| Pecans, toasted | 1 cup (100 g) |
| Medjool dates, pitted | 12 (about 180 g) |
| Chai tea bag or loose chai blend | 1 bag or 1 tablespoon |
| Hot water | ¼ cup (60 ml) |
| Maple syrup | 2 tablespoons |
| Coconut oil, melted | 2 tablespoons |
| Ground cinnamon | ½ teaspoon |
| Ground cardamom | ¼ teaspoon |
| Ground ginger | ¼ teaspoon |
| Ground cloves | ⅛ teaspoon |
| Pinch of sea salt |
Nutrition Facts (per bar)
(Makes 12 bars; serving = 1 bar)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 14 g |
| – Saturated Fat | 3 g |
| Sodium | 45 mg |
| Carbohydrates | 20 g |
| – Dietary Fiber | 4 g |
| – Sugars | 12 g |
| Protein | 4 g |
| Vitamin E | 10% DV |
| Magnesium | 15% DV |
Equipment Needed
- 8×8 inch square baking pan (lined with parchment)
- Food processor (for crust and filling)
- Mixing bowls (for soaking tea and combining)
- Measuring cups & spoons (for accuracy)
- Fine mesh strainer (if brewing loose chai)
- Rubber spatula (for pressing and smoothing layers)
Step‑by‑Step Instructions
1. Prepare the Chai Infusion (5 minutes + 5 minutes steep)
- Brew chai: Place 1 chai tea bag (or 1 Tbsp loose chai) in ¼ cup hot water.
- Steep: Let steep 5 minutes, then remove tea bag or strain leaves—reserve liquid.
2. Make the Crust (5 minutes)
- Process oats & almond flour: In a food processor, pulse 1 cup oats and ½ cup almond flour until finely ground.
- Add dates & binders: Add 10 dates, 2 Tbsp melted coconut oil, and 1 tsp vanilla. Process until mixture clumps.
- Press into pan: Transfer mixture to prepared pan; press firmly into an even layer. Chill while making filling.
3. Blend the Filling (5 minutes)
- Toast pecans: If not yet toasted, spread 1 cup pecans on a baking sheet; toast at 350 °F for 5 minutes. Cool.
- Process base: In food processor, combine toasted pecans, 12 dates, brewed chai, 2 Tbsp maple syrup, 2 Tbsp coconut oil, and a pinch of salt.
- Spice it: Add cinnamon, cardamom, ginger, and cloves. Process until mixture forms a sticky, slightly chunky paste.
4. Assemble & Chill (5 minutes + 2 hours chill)
- Layer filling: Spread chai‑spiced pecan mixture evenly over the chilled crust.
- Smooth top: Use a spatula to level the surface.
- Chill: Cover and refrigerate at least 2 hours, until firm.
5. Slice & Serve (5 minutes)
- Lift out: Remove bars using parchment “handles.”
- Cut: With a sharp knife, slice into 12 bars, wiping blade clean between cuts.
- Optional garnish: Sprinkle a few pecan halves or a light dusting of chai spice on top.
Tips for Perfect Bars
- Date Texture: If dates are dry, soak in warm water 10 minutes and drain before processing.
- Press Firmly: Use the base of a glass to firmly compact the crust for a stable foundation.
- Consistent Chopping: Pulse filing mixture gently to retain small pecan bits for texture.
- Chill Thoroughly: Ensure bars are fully set before slicing to prevent crumbling.
- Tea Strength: Adjust steeping time for stronger or subtler chai flavor.
Flavor Variations & Add‑Ins
- Chocolate Drizzle: Melt dark chocolate and drizzle over bars for an extra layer of indulgence.
- Tropical Twist: Add ¼ cup shredded coconut to the crust or sprinkle on top.
- Nut Swap: Substitute almonds or walnuts for pecans to change flavor and texture.
- Spice Boost: Stir in ¼ tsp nutmeg or allspice for additional chai complexity.
- Citrus Zing: Add 1 tsp orange zest to the filling for bright, citrus notes.
Frequently Asked Questions
Q1: Can I make these bars vegan?
A1: Yes—use pure maple syrup (ensure no added honey) and coconut oil; all other ingredients are plant‑based.
Q2: Why are my bars too crumbly?
A2: Ensure crust is pressed firmly and filling has enough dates/coconut oil to bind. Chill thoroughly before slicing.
Q3: How long do these bars keep?
A3: Store in an airtight container in the fridge up to 7 days; freeze up to 1 month, thaw overnight.
Q4: Can I double the batch?
A4: Yes—use a 9×13 inch pan and increase ingredients proportionally; chill longer for full set.
Q5: Do I have to use a food processor?
A5: It’s highly recommended for smooth texture, but a sturdy blender or finely chopping and mixing by hand can work in a pinch.
Conclusion
These Chai‑Spiced Pecan Pie Bars combine the comforting warmth of chai spices with the buttery richness of pecans in a no‑bake, make‑ahead treat that’s perfect for any occasion. Ready to spice up your dessert rotation? Head over to BlessedDish.com for more inventive, globally inspired recipes. If you try these bars, please leave a ★★★★★ review, share your creations on Instagram with #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox. Enjoy every spiced, nutty, no‑bake bite!
