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Gluten Free Pecan Pie Bars

Sticky Gluten Free Pecan Pie Bars Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup (140 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/4 cup (50 g) granulated sugar
  • 1/4 tsp fine sea salt
  • 1/2 cup (113 g) cold unsalted butter, cut into small cubes
  • 2 large eggs, at room temperature
  • 1/2 cup (100 g) packed light brown sugar
  • 2/3 cup (160 ml) pure maple syrup
  • 1/4 cup (56 g) unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 1/2 cups (150 g) pecan halves

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang. In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until coarse crumbs form. Press the mixture firmly and evenly into the pan.
  2. Bake the crust for 12 to 15 minutes, until the edges are golden. Set on a wire rack. Keep the oven on.
  3. In a bowl, whisk eggs, brown sugar, maple syrup, melted butter, and vanilla until smooth. Stir in 1/2 cup chopped pecans.
  4. Pour the filling over the warm crust. Arrange the remaining pecan halves on top. Bake for 25 to 30 minutes, until the center shows just a slight jiggle.
  5. Cool completely in the pan on a wire rack, about 2 hours. For clean cuts, chill 30 minutes. Lift out using parchment, slice into 16 squares, and serve.

Notes

The bars slice cleanest when cold. For the neatest squares, wipe the knife between cuts. If you don’t have a food processor, cut the butter into the flour with a pastry blender or your fingertips until it resembles coarse meal.