Print

Pecan Pie Bars (Gluten Free)

  • Author: Beard And Bonnet
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 3 dozen 1x

Scale

Ingredients

  • For the crust:
  • 1 cup plus 2 tablespoons unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 cups of Cup 4 Cup brand gluten free all-purpose flour
  • For the filling:
  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup plus 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups raw pecan halves
  • 1/2 teaspoon gluten free pure vanilla extract

Instructions

  1. For the crust: Preheat the oven to 375°F. Place the softened butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2- 2 1/2 minutes. Add the salt and mix to combine. Add the gluten free all-purpose flour, 1 cup at a time, mixing well after each addition. Continue mixing until the batter clings together in clumps.
  2. In a 9 x 13 x 2-inch baking pan press the dough into an even 1/4-inch thick layer. Prick the dough all over with a fork and place the pan in the refrigerator to chill for approximately 15-20 minutes. When the dough is firm transfer the pan to the preheated oven and bake until golden brown, 18-20 minutes. Transfer the pan to a wire rack to cool completely. Reduce the oven temperature to 325°F.
  3. For the filling: Place the butter, brown sugar, honey, granulated sugar, and heavy cream in a saucepan over high heat. Bring to a boil, being sure to stir constantly until the mixture coats the back of a spoon, about 1 minute. Remove from the heat and add the salt, nuts and vanilla. **Be careful when adding the vanilla to the hot sugar mixture. It will splatter and foam** Stir to combine and pour the filling over the cooled crust in an even layer.
  4. Bake for 15-20 minutes until the filling is bubbling, Transfer the pan to a wire rack and cool completely. Once the bars have cooled and the topping has set run a paring knife around the edges of the pan and invert the bars onto an empty sheet pan. Invert again onto a cutting board and use a sharp knife to cut into 1 x 3-inch bars. Bars can be stored in an airtight container at room temperature for a few days.

Notes

Adapted from Martha Stewart: Cookies

The prep time entered for this recipe is active prep time. This does not include the time for the butter to soften or for the crust to cool in between baking periods.

Recipe Card powered by