Gluten Free Brown Butter Maple Pecan Pie Bars
12 Days of Holiday Recipes — Day 9
Guys…these gluten free brown butter maple pecan pie bars are honestly one of the best holiday desserts I’ve ever made. And I’m NOT just saying that. I’ve already made them 4 times this season and every single person who has tried them has been obsessed. It’s rare for me to be blown away by a holiday dessert that doesn’t have chocolate, but these pecan pie bars are IT!
These pecan pie bars are made with a gluten free brown butter shortbread crust that could not be easier to make and tastes exactly like regular shortbread. On top of the crust we have a sweet, gooey layer of pecan pie “filling” that’s made with unrefined coconut sugar, maple syrup, tons of vanilla, an egg & a little bit more of that brown butter. After they’ve baked and cooled, we’re left with the most delicious, buttery, caramel-y bars that are way easier to make than pecan pie. Plz make these for your holiday dessert spread and let me know if you do!
Gluten Free Brown Butter Maple Pecan Pie Bars
Ingredients
For the gluten free shortbread crust:
⅔ cup unsalted butter (add ½ cup to crust dough, remainder to filling
1 ¾ cups gluten-free 1-to-1 baking flour (or regular flour if not gluten free) - I used Bob’s Red Mill
⅓ cup granulated sugar
¼ tsp salt
For the pecan pie topping:
½ cup coconut sugar
⅓ cup pure maple syrup
2 tbsp browned butter (leftover from crust preparation)
1 egg
2 tsp vanilla extract or paste
½ tsp salt
1 ½ cups chopped pecans
Method
Start by browning your butter: heat a large skillet over medium and add the butter in cubes. Let butter cook for about 3-4 minutes, stirring, until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it gets foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned, remove from the heat and immediately pour into a bowl or measuring cup. Let cool for 10 minutes.
To make the crust, add ½ cup of your cooled brown butter to a medium bowl (set the remainder aside). Add the gluten free baking flour, sugar and salt and mix until combined (the dough will seem slightly wet, this is okay!). Press this dough into a greased or lined 8x8 inch square baking pan. Bake crust at 350 degrees F for 12 minutes, then remove and set aside.
To make the pecan pie topping, add the remaining brown butter to a medium bowl (it should be around 2 tbsp). Add all of your topping ingredients except pecans and whisk until you have a smooth mixture. Stir in the pecans.
Pour pecan pie topping over the baked crust and return it to the oven to bake for another 25-28 minutes. When done, the sides will be set and the centre will look mostly firm.
Let pecan pie bars cool completely, then transfer to the fridge or freezer for at least 1 hour. Once cooled and set, cut into 16 squares and enjoy!
Makes 16 bars
