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sticky gluten-free pecan pie bars in a wide horizontal shot, sliced into squares on a wooden board with toasted pecans scattered around on a rustic holiday table, natural light, shallow depth of field, landscape orientation

Pecan Pie Bars

You can cut these buttery shortbread bars into squares, which are topped with sticky caramel and pecans.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Ingredients Method

Ingredients
  

  • 2 cups gluten-free flour blend
  • 0.75 cup butter cold, cubed
  • 1.25 cups brown sugar
  • 2 cups pecans chopped
  • 3 eggs
  • 0.5 cup maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Method
 

  1. Cut the cold butter into the gluten-free flour and 0.25 cup brown sugar until crumbly.
  2. Press into a parchment-lined 9x13 pan and bake at 350F for 18 minutes.
  3. Whisk the remaining brown sugar, eggs, maple syrup, vanilla, and salt together.
  4. Stir in the chopped pecans and pour over the warm crust.
  5. Bake 30-35 minutes until the topping is set.
  6. Cool fully, then lift out and cut into bars.