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Gluten Free Pecan Pie Bars

Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 16 bars
Calories 433 kcal

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

  • 2/3 cup packed brown sugar
  • 1 1/2 cups dark corn syrup
  • 4 eggs
  • 1 Tsp vanilla extract
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 2 cups pecan halves mix of whole and chopped

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. 

  3. Working in ½ cup batches, add flour, mixing well after each addition.

  4. Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes. 

  5. 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).

  6. To make the filling: Combine sugar, syrup, eggs, and vanilla. Stir well to combine. Add in flour and salt. Stir once more. Fold in pecans. Pour mixture on top of prepared, cooled, crust.

  7. Reduce oven temperature to 325 degrees. 

  8. Bake pecan pie bars for 25-30 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.

Recipe Notes

I have made these in a 9x13 pan as well for thinner bars. Be sure to reduce the cooking time for the crust and the bars if you make in a larger pan.