Gluten-Free Pecan Bars
 
Prep time
Cook time
Total time
 
These easy gluten-free Pecan Bars are out of these world! A simple shortbread-like cookie base topped with the yummiest pecan filling. Perfect for the holidays or an anytime treat!
Author:
Recipe type: Dessert, Cookies/ Bars, Holidays
Cuisine: Gluten-Free, Dairy-Free optional
Serves: 16 squares
Ingredients
Shortbread Cookie Base
  • 1½ cups gluten-free flour (with xanthan gum) (we used GF Jules, affiliate link)
  • ⅓ cup cane sugar
  • ¼ teaspoon salt
  • 8 tablespoons butter or dairy free butter, softened, cut into tablespoons
Pecan Filling
  • 2 eggs
  • ⅔ cup maple syrup
  • ⅔ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1⅓ tablespoons butter, softened
  • 1⅓ cups pecans, broken pieces (plus whole pecans or crushed pecans for the top -- optional but recommended)
Instructions
Make Shortbread Cookie Base
  1. Preheat oven to 375 degrees F
  2. Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
  3. Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
  4. Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
  5. Using your hands, press the remaining dough into an even layer in the prepared baking pan.
  6. Bake 14-16 minutes or until set, edges may start to brown.
  7. After cookie base is baked, reduce oven to 325 degrees F
Make filling
  1. In a large bowl, beat eggs well using an electric mixer.
  2. Add maple syrup and brown sugar, beat until well combined and a little frothy.
  3. Add the last three ingredients (vanilla, butter, pecans) and mix until well combined.
  4. Pour on top of cooked cookie base.
  5. Add a few extra whole or crushed pecans to the top of the pie in any design or random pattern you like.
  6. Bake (at 325 degrees F) for 45 minutes, checking at 35 minutes to make sure pecans not burning. If pecan's are starting to brown too much, cover with foil for the last 10 minutes.
  7. Let Cool. Remove from pan and slice into squares. Serve and enjoy!
  8. Stays well in the refrigerator for up to a week.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/gluten-free-pecan-bars/