Pecan pie is a beloved dessert, especially during the holiday season. However, for those who follow a gluten-free diet, enjoying this classic treat can be a challenge. Enter gluten-free pecan pie bars—a delightful alternative that captures all the rich, buttery, and nutty flavors of traditional pecan pie but in a convenient, portable form. Whether you're gluten-intolerant or simply looking for a healthier dessert option, these bars are sure to satisfy your sweet tooth.
Gluten-free pecan pie bars are not only a great option for those with celiac disease or gluten sensitivity, but they also offer a lighter, more digestible alternative to traditional pecan pie. By using gluten-free flour blends, you can create a crust that is just as flaky and delicious as the original. Additionally, these bars are easier to portion and serve, making them perfect for gatherings, potlucks, or even as a quick snack.
To make gluten-free pecan pie bars, you'll need a few key ingredients. Here's a breakdown of what you'll need:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Gluten-free flour blend | 2 cups | Forms the base of the crust |
| Unsalted butter | 1/2 cup (cold) | Adds richness and flakiness to the crust |
| Granulated sugar | 1/2 cup | Sweetens the crust |
| Eggs | 3 large | Binds the filling together |
| Brown sugar | 1 cup | Adds depth of flavor to the filling |
| Corn syrup | 1/2 cup | Provides the classic gooey texture |
| Vanilla extract | 1 teaspoon | Enhances the overall flavor |
| Pecans | 2 cups (chopped) | Adds crunch and nutty flavor |
| Salt | 1/4 teaspoon | Balances the sweetness |
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the gluten-free flour blend, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a greased 9x13-inch baking pan. Bake the crust for about 15 minutes, or until it is lightly golden. Remove from the oven and set aside.
In a separate bowl, whisk together the eggs, brown sugar, corn syrup, and vanilla extract until well combined. Stir in the chopped pecans. Pour the filling mixture over the pre-baked crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the top is golden brown. Keep an eye on the bars during the last few minutes of baking to prevent over-browning.
Allow the bars to cool completely in the pan before slicing into squares. This will ensure that the filling sets properly and the bars hold their shape. For best results, let the bars cool for at least 2 hours before serving.
Yes, you can substitute pecans with other nuts like walnuts or almonds. However, keep in mind that this will alter the traditional flavor of the bars.
Absolutely! Gluten-free pecan pie bars can be made a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator.
This recipe contains eggs and butter, so it is not vegan. However, you can experiment with vegan substitutes like flax eggs and plant-based butter to make a vegan version.
Yes, these bars freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Gluten-free pecan pie bars are a fantastic way to enjoy the classic flavors of pecan pie without the gluten. With a buttery crust and a rich, gooey filling, these bars are sure to become a favorite in your dessert repertoire. Whether you're serving them at a holiday gathering or enjoying them as a sweet treat at home, these bars are a delicious and inclusive option for everyone to enjoy. So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of these irresistible gluten-free pecan pie bars!
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