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Gluten-Free Pecan Pie Bars Recipe

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4.1 from 14 reviews

These Gluten Free Pecan Pie Bars combine a buttery, crumbly shortbread crust with a rich, sweet pecan filling made with pure maple syrup and brown sugar. Perfectly baked to set with a slight wobble, these bars are easy to make and ideal for those following a gluten free diet who want a classic dessert treat. The flaky sea salt sprinkle on top adds a nice contrast to the sweet filling.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings

Ingredients

Shortbread Crust

  • 1 ½ cups (180 grams) gluten free measure for measure flour
  • ¼ teaspoon sea salt
  • 6 tablespoons granulated sugar
  • 1 ½ teaspoons vanilla bean paste or vanilla extract
  • ¾ cup unsalted butter, melted

Pecan Filling

  • ¼ cup unsalted butter, melted and cooled slightly
  • 3 large eggs, at room temperature
  • ¾ cup pure maple syrup
  • ¼ cup brown sugar, packed
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • 1 heaped cup pecan halves
  • Flaky sea salt, optional for sprinkling

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square metal baking pan, then line it with parchment paper on all sides, leaving an overhang. Secure the parchment with binder clips if needed to keep it in place.
  2. Make the shortbread crust: In a bowl, mix all the crust ingredients—gluten free flour, sea salt, granulated sugar, vanilla, and melted butter—until fully combined and the dough resembles soft cookie dough. Let it rest for 10 minutes to hydrate the flour properly. Press the dough evenly into the prepared pan. Bake the crust in the preheated oven for 15 minutes, until it is just set and pale in color.
  3. Prepare the pecan filling: While the crust bakes, whisk the melted butter slowly into the eggs. Then whisk in the pure maple syrup, brown sugar, sea salt, and ground nutmeg until smooth. Stir in the pecan halves evenly.
  4. Assemble and bake bars: Once the crust is baked, carefully pour the pecan filling over it and spread evenly. Return the pan to the oven and bake for 30 to 35 minutes, until the filling is set with a slight wobble but not liquidy or jiggly.
  5. Cool and slice: Remove the bars from the oven and cool completely in the pan on a wire rack. For cleaner slices, chill the bars in the fridge for about an hour before removing and slicing.
  6. Add finishing touch: Optionally, sprinkle flaky sea salt on top of the bars before serving to enhance the flavor contrast.
  7. Storage and serving: If serving the same day, keep the bars at room temperature until ready. Store leftovers in the fridge for 3 to 4 days. Bars can be eaten cold or warmed slightly to room temperature before enjoying.

Notes

  • Letting the shortbread dough rest hydrates the gluten free flour for better texture.
  • Using room temperature eggs helps the filling mix smoothly.
  • The filling should have a slight wobble when done baking but not be liquidy.
  • For neat slices, chill bars in the fridge before cutting.
  • Flaky sea salt on top is optional but adds a nice flavor balance.
  • Store leftovers in the refrigerator and consume within 3-4 days for best quality.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/gluten-free-pecan-pie-bars-recipe/