Buttery, crispy, and caramelized gluten free pecan bars made with a buttery shortbread crust and caramelized pecan topping.
These gluten free pecan bars are out of this world. They consist of a buttery shortbread crust topped with a spiced caramelized pecan topping. If you are craving a pie but too lazy to make one, then these gluten free pecan pie bars are perfect for you.
Why will you love this recipe?
There are many things to love about these gluten free bars. Here are some of the few reasons why you should make them!
- Easy & Quick: This recipe is easy to make and delicious at the same time!
- Flavorful: The buttery shortbread layer against the caramelized pecan topping is out of this world!
- A great alternative for a pie!
Essential Ingredients for GF Pecan Pie Bars
Certain ingredients make these gluten free pecan bars delicious. I do not recommend substituting any of these ingredients unless stated otherwise.
- Gluten-Free Flour Mix: The delicious buttery shortbread layer wouldn’t be the same without the homemade gluten free flour mix. The flour mix used for this recipe consists of white rice flour, potato flour, tapioca flour, brown rice flour, and xanthan gum. If you don’t have potato flour, you can use corn starch instead. It will work just as great.
- Butter: I recommend the use of unsalted butter for this recipe. The butter needs to be cold for the crust to work. Therefore, only take it out of the fridge when needed. The butter will need to be cut into large chunks.
- Brown Sugar: Brown sugar will be used for the pecan topping. It provides a mouthwatering, irresistible caramel flavor to the toppings.
- Golden Syrup: Golden syrup is simply caramelized cane sugar. It provides flavor to the pecan toppings and makes it extra caramelly. If you don’t have golden syrup, you can use corn syrup instead.
- Corn Starch: The corn starch thickens the pecan topping.
- Cinnamon: I love adding a pinch of cinnamon to the pecan topping to provide it with spice and flavor. In my opinion, this little touch makes these gluten free bars irresistible!
- Pecans: I highly recommend slightly crushing the pecans. I think that makes the gluten free pecan pie bars a bit easier to eat. However, this is optional.
Making Gluten Free Pecan Bars from Scratch
- Preheat the oven to 180°C (356°F)
- Prepare the crust: In a food processor, add the glute free flour mix, chunks of cold unsalted butter, and sugar. Pulse the ingredients until the butter is incorporated into the flour. If you don’t have a food processor, you can work the butter into the flour.
- Bake the crust: Bake, the crust for 20 minutes or until the edges are golden. Then set it aside while you prepare the pecan toppings.
- Prepare the pecan toppings: Add the unsalted butter, brown sugar, golden syrup, corn starch to a medium-sized saucepan over low-medium heat until the butter completely melts and the mixture thickens (3-5 minutes). Then, remove the mixture from heat and let it slightly cool before adding and mixing the eggs, cinnamon, and vanilla extract. Then, add the pecan and fold them into the mixture gently. Pour the pecan mixture on the shortbread crust and spread it evenly.
- Bake the gluten free pecan bars: Bake the pecan bars for 25-30 minutes or until the mixture in the middle settles.
Other Gluten-Free Pies and Bars
Gluten Free Pecan Bars
- 125 grams of White Rice Flour
- 50 grams of Potato Flour (or corn flour)
- 25 grams of Tapioca Flour
- 50 grams of Brown Rice Flour
- 3/2 teaspoon of Xanthan Gum
- 230 grams of Cold Unsalted Butter (cut into large chunks)
- 140 grams of Granulated White Sugar
- 100 grams of Unsalted Butter
- 100 grams of Brown Sugar
- 120 ml of Golden Syrup (or corn syrup)
- 25 grams of Corn Starch
- 2 Large Eggs
- ½ teaspoon of Cinnamon
- 1 ½ teaspoon of Vanilla Extract
- 250 grams of Pecans
- Preheat the oven to 180°C (356°F)
- Add the white rice flour, potato flour, tapioca flour, brown rice flour, xanthan gum, unsalted butter chunks, and granulated white sugar in a food processor. Pulse the ingredients until the butter is well incorporated with the flour. You might still see pieces of butter, and that’s fine.
- Align a 20 x 20 cm (8 x 8 inch) pan with parchment paper and add the shortbread dough. Firmly press the dough onto the bottom of the pan.
- Bake the crust at 180°C (356°F) for 20 minutes or until the edges are slightly golden.
- Add the butter, brown sugar, golden syrup, and cornstarch to a medium-sized saucepan over low-medium heat, and whisk until combined and the butter is completely melted (3-5 minutes). Then set the mixture aside and allow it to cool down to room temperature.
- Once the mixture is cooled, add the eggs, cinnamon, vanilla extract, and whisk until combined. Then add the pecan and gently fold them into the mixture using a spatula.
- Pour the pecan mixture on top of the crust and bake the pecan bars at 180°C (356°F) for another 25-30 minutes or until the center is set. Allow the pecan bars to cool down to room temperature before serving.
- Make-Ahead: You can prepare the crust dough and bake it the night before. The prepared and baked crust can be stored in the refrigerator for three days. The pecan toppings can also be prepared ahead of time and stored in the fridge for up to 24 hours.
- Freezing & Storage Instructions: The baked gluten free pecan bars can be stored in an air-tight container in the fridge for up to a week. The pecan bars can also be tightly wrapped in plastic wrap and stored in the freezer for up to 3 months.