I am so excited to partner with Bob’s Red Mill to share with you this gluten free treat that is a perfect addition to your holiday baking. While this post is sponsored, all thoughts and opinions are my own.
Once Thanksgiving passes, my kitchen turns to holiday baking. While I love baking sweet treats for my family, my absolute favorite is baking holiday treats for others. From contributing to the annual bake sale to raise money for charity to baking for neighbors and friends, I just can’t get enough. Just after Thanksgiving, I made these gluten free pecan pie bars as a way to say thank you to someone’s dad for doing me a huge favor and saving me a ton of time during the busy holiday season.
While no one in our home needs to follow a gluten free diet, so many of our extended family or friends do so I always try to have a bag of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour on hand so I can easily change one of my favorite holiday recipes to suit someone with gluten sensitivities. The Gluten Free 1-to-1 Baking Flour takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family! Plus, all of Bob’s Red Mill products are the highest quality so I know my baked goods will turn out amazing every time.
I was so happy I was able to give my friend’s dad a small gift of gratitude that he could actually enjoy this holiday season!
Ingredients for Gluten Free Pecan Pie Bars:
Crust:
1 cup and 2 Tbsp butter, room temperature
¾ cup packed brown sugar
1 tsp salt
3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Filling:
½ cup butter
½ cup packed brown sugar
8 Tbsp granulated sugar
2 Tbsp heavy cream
½ tsp salt
2 cups pecan halves
½ tsp vanilla extract
Let’s Make It:
1. Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
2. Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine. Working in ½ cup batches, add flour, mixing well after each addition.
3. Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes. Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).
4. To make the filling: Combine butter, brown sugar, granulated sugar and heavy cream in medium saucepan over high heat. Bring to a boil and, stirring constantly, boil for 2 minutes. Remove from heat and stir in salt, pecans and vanilla. Pour into cooled crust.
5. Reduce oven temperature to 325 degrees. Bake pecan pie bars for 15-20 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.
These pecan pie bars are absolutely scrumptious. If you didn’t see the flour bag, you would never guess they were made with gluten free flour. The Bob’s Gluten Free 1-to-1 Baking Flour is perfect for almost all holiday baking because it can be used in place of wheat flour with superb results.
Who are you baking for this holiday season? Psychologists have found that baking for others promotes a sense of wellbeing and benefits the person doing the baking just as much, if not more, than the person receiving the yummy baked goods. And baked goods are such an easy and delicious way to say “thank you” to someone who goes above and beyond in your life. When shopping for ingredients, be sure to use this $1 off coupon for Bob’s Red Mill products.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
Gluten Free Pecan Pie Bars
Ingredients
Crust
- 1 cup and 2 Tbsp butter, room temperature
- 3/4 cup packed brown sugar
- 1 tsp salt
- 3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Filling
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 8 Tbsp granulated sugar
- 2 Tbsp heavy cream
- 1/2 tsp salt
- 2 cups pecan halves
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
2. Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine. Working in ½ cup batches, add flour, mixing well after each addition.
3. Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes. Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).
4. To make the filling: Combine butter, brown sugar, granulated sugar and heavy cream in medium saucepan over high heat. Bring to a boil and, stirring constantly, boil for 2 minutes. Remove from heat and stir in salt, pecans and vanilla. Pour into cooled crust.
5. Reduce oven temperature to 325 degrees. Bake pecan pie bars for 15-20 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 433kcal Calories from fat 257 | |
| % Daily Value | |
| Total Fat 29g | 45% |
| Saturated Fat 13g | 65% |
| Transfat 1g | |
| Cholesterol 52mg | 17% |
| Sodium 196mg | 8% |
| Carbohydrate 43g | 14% |
| Dietary Fiber 2g | 8% |
| Sugars 24g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Well those look dreamy! Mmmm….
Wow, these pecan pie bars look yummy!