Description
Buttery shortbread crust meets gooey maple pecan filling in these gluten free pecan bars. Easy to prep, corn syrup free, and perfect for holiday gifting or dessert tables.
Ingredients
Gluten free all purpose flour
Granulated sugar
Fine salt
Butter or dairy free butter
Eggs
Maple syrup
Brown sugar
Vanilla extract
Pecan halves and pieces
Instructions
1. Heat oven to 350°F 175°C. Line a standard baking pan and set aside.
2. Whisk gluten free flour with sugar and salt in a large bowl.
3. Add butter gradually and mix with a hand or stand mixer until a smooth dough forms. It may start crumbly, then it comes together.
4. Press dough evenly into the pan. Dock lightly if desired.
5. Bake the crust for 14 to 15 minutes until lightly golden on the edges.
6. Meanwhile beat eggs until combined. Add maple syrup and brown sugar and whisk until frothy.
7. Stir in vanilla and melted butter. Fold in pecan halves and pieces.
8. Pour the pecan mixture over the hot shortbread base. Spread to corners and sprinkle a few extra pecans on top.
9. Return pan to the oven and bake again until the filling sets and the top looks golden and glossy. Begin checking around 20 minutes.
10. Transfer the pan to a rack and let the bars cool completely in the pan.
11. Once cool lift out and slice into squares with a sharp knife.
Notes
Dough may look crumbly at first. Continue mixing until smooth.
Bars must cool fully before slicing so they hold shape.
No corn syrup used in the filling.
Use dairy free butter for a dairy free option.
Storage Keep in an airtight container in the refrigerator up to 1 week.
Make ahead Prepare up to 2 days in advance. Cover the pan and refrigerate.
Pan Use a standard baking pan. Slice into squares once cooled.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar