Gluten-Free Maple Pecan Pie Bars
I had this HUGE bag of Whole pecans and was trying to figure out what to make with them. I saw some Pecan Fudge, Pecan pie recipes online but then I found some bar recipes. The original recipe I altered is from a site called “My Gluten Free Table”. My version is Simple Sugar Free and I used my own Gluten Free Flour Mix for the Crust.
This recipe certainly doesn’t taste Gluten Free. You can use regular flour of course but you would never guess, in a million years, that I used Gluten Free Flour – if you use the mix I created.
Preheat oven to 350ºF. Position rack in center of oven. Grease bottom of 9-inch square baking pan with cooking spray and generously dust with rice flour.
Put flour, Sugar and Xanthan gum in large bowl of electric mixer; mix to blend. Add butter and mix on low speed until crumbly. Gently press into bottom of baking pan (if you pack the dough too densely, the crust will be hard to get out of the pan. If you pack it too loosely, the crust will be a bit crumbly).
Bake in center of oven for 10 minutes or until very light golden.
- 2/3 Cup Maple Syrup Sugar
- 2/3 Cup Honey
- 1/3 Cup unsalted Butter
- 1/4 Tsp salt
- 2 Large eggs
- 2 Tsp pure vanilla extract
- 1 1/2 cups pecans, chopped
Combine sugar, honey, butter, and salt in heavy saucepan over medium heat; stir frequently until sugar is dissolved. Remove from heat.
Beat the eggs in a small bowl and quickly whisk into saucepan. Add vanilla and pecans; mix well. Pour on to partially baked crust.
Bake in center of oven for about 25 minutes until center is set. Cool on a wire rack and then chill before cutting into bars. Cut into 16 squares (or triangles) and remove from baking pan. Serve at room temperature or slightly chilled.
Want to hear them sizzle? See my Instagram video: https://www.instagram.com/p/0Yetwmo0Wx/
Serve chilled or at room temperature. Best when eaten within 7 days of baking. Bars can be wrapped with plastic wrap and then with foil and stored in freezer for several weeks. Pecan Pie Bars freeze well.