Come Fall, Megs and I get excited as we start thinking about all the delicious desserts we want to bake for the holidays. They are the ones that will grace our table, and the ones we will give as gifts. Traditional fall favorites at the Curry’s are pumpkin and apple pies, lemon bars and an assortment of yummy cookies. There are so many choices ~ pies, cookies, crisps and bars. This year we were thinking of pecan pie, Grandpa Curry’s favorite. He sure loved his desserts, all things nutty topped with whipped cream.
Making pies for some people can be somewhat intimidating, and they don’t really feed a large crowd, so we are switching it up and turned pecan pie into bars. Bars feed more people and are a yummy way to get the same dessert satisfaction without having to make a pie crust. (Just in case you want to use a pie crust, we have you covered.)
The other positive to this rendition, is that we’ve upgraded the ingredients from using high fructose corn syrup that’s traditionally used in pecan pies and made these tasty treats using higher quality ingredients! We think you’ll love this new version we’ve created from the flaky crust to the gooey chewiness~ perfect for any kind of gathering.
Not a fan of pecans? Try our friend Dana’s (Real Food with Dana) Grandma’s Butter Walnut Blondies recipe~ Oh man do they look amazing…
If you prefer, we have our wonderful Pecan Bar video below, for the full transcribed recipe scroll down!
Gluten-Free Pecan Bars Recipe
- 1 3/4 cups gluten-free flour (Jovial #3 Pastry Blend, Pamela’s Baking Mix)
- 1/3 cup powdered sugar
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces.
- 1 1/4 cups (packed) golden brown sugar
- 1/2 cup brown rice syrup
- 1/4 cup (1/2 stick) unsalted butter
- 4 cups coarsely chopped pecans (about 14 1/2 ounces)
- 1/2 cup whipping cream
- 2 teaspoons vanilla extract
Method for Making our Gluten-Free Crust!
- Preheat oven to 350°F.
- Line 13x9x2-inch baking pan with parchment paper, leaving 1-inch overhang on all sides.
- Spray parchment paper with a coconut spray.
- Blend flour, powdered sugar, and salt in processor.
- Add butter and pulse until mixture begins to clump together.
- Once a ball begins to form, gather dough together and remove from processor.
- Press dough evenly onto bottom of parchment-lined pan.
- Bake crust until set and light golden, about 20 minutes.
- Remove from oven. Set aside while preparing topping.
- Reduce oven temperature to 325°F.
Method for pecan topping:
- Stir brown sugar, brown rice syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils. Boil for 1 minute.
- Add pecans and cream; boil until mixture thickens slightly, about 3 minutes.
- Stir in vanilla.
- Pour hot pecan topping over warm crust.
- Bake in a 325 degree until pecan top bubbles, about 20 minutes.
- Transfer pan to a cooling rack. Cool completely in pan (topping will harden as it cools).
- Once cooled, carefully lift parchment out from pan onto a cutting board, or leave in tray until ready to serve.
- Using a sharp knife, cut pecan bars into squares.
NOTE: These squares can be made a few days ahead. Store bars between sheets of parchment paper in an airtight container at room temperature. I’ve wrapped tightly the entire tray in plastic wrap as well.
Watch our recipe video HERE