Gluten Free Pecan Bars are perfect for the holidays! Making pies for some people can be intimidating, and they don’t really feed a large crowd, so we switched it up and turned pecan pie into bars. We also 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!

CRUST INGREDIENTS
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.

PECAN TOPPING INGREDIENTS
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

DIRECTIONS
Preheat oven to 350°F.

Line 13x9x2-inch baking pan with parchment paper, leaving 1-inch overhang on all sides. Then 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 -- around 20 minutes -- then remove from oven and set aside while preparing topping.

REDUCE OVEN TEMP TO 325°F.

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. Then stir in vanilla.

Pour hot pecan topping over warm crust.

Bake in a 325-degree oven 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.