Easy Maple Gluten-Free Pecan Pie Bars

Missing your favorite southern-style dessert? Enjoy a classic again with these gluten-free pecan bars made with an easy press-in shortbread crust and perfectly thickened salty maple nut filling. If you've struggled with recipes that don't set or are overly sweet, this homemade treat checks all the boxes for success.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Author Melissa Erdelac

Ingredients

Shortbread crust

1 ⅓ cup (192 g) gluten free all purpose flour I use and recommend Cup4Cup
⅓ cup (67 g) granulated sugar
¼ teaspoon salt
8 tablespoons (113 g) unsalted butter softened and cut into 8 pieces

Pecan Filling

2 cups (250 g) salted pecan halves
½ cup (117 g) packed dark brown sugar
1 tablespoon cornstarch
½ teaspoon salt
2 large eggs room temp
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) unsalted butter melted and cooled
1 tablespoon molasses
1 teaspoon vanilla
(optional) flaky sea salt

Instructions

Preheat the oven to 350ºF. Grease 8X8-inch baking pan (metal preferred for crisper crust). Line with a piece of parchment, pressed firmly to the bottom and up the sides with enough overhang to lift the bars out after baking. Set aside.
In a large mixing bowl, mix together the gluten-free flour, sugar, and salt. Add the butter, 1 tablespoon at a time, mixing between each addition. The dough will be dry and sandy at first, but as it mixes the butter will incorporate and clump up. Continue to mix until the butter is well incorporated the dough clumps into soft balls.
1 ⅓ cup gluten free all purpose flour , ⅓ cup granulated sugar, 8 tablespoons unsalted butter , ¼ teaspoon salt
Pour into the prepared baking pan and press evenly across the bottom. Bake for on the middle rack for 20-23 minutes, or until lightly browned at edges. While it's baking spread the pecans on a small baking tray and toast them in the oven, along with the crust, for 10 minutes. Remove and set aside while the crust finishes.
2 cups salted pecan halves
For the filling, in the same bowl used for the crust (no need to make more dirty dishes!) whisk together the brown sugar, cornstarch, and salt. Add in the eggs, maple syrup, melted butter, molasses, and vanilla. Whisk well until everything is smoothly incorporated.
½ cup packed dark brown sugar, 1 tablespoon cornstarch, ½ teaspoon salt, 2 large eggs, ¼ cup pure maple syrup, 1 tablespoon molasses, 1 teaspoon vanilla, 3 tablespoons unsalted butter
Carefully spread the toasted pecans on bottom of crust after it comes out of the oven. Pour the filling over it. Bake for 20-25 minutes, or until the edges are set and the middle is not sloshy but still somewhat soft and moveable. As the bars cool, the filling will set. Sprinkle optional flaky salt on top. Cool for 2 hours before slicing and serving. See recipe notes for storing.
(optional) flaky sea salt

Notes

Storing and Make-Ahead

If making these the day before serving, let them cool completely and store on the counter, uncovered. Either refrigerate leftovers, covered with foil, or at room temperature, loosely covered with foil.

Nutrition