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–+ servings
Pecan pie bars cut into squares on parchment paper, with a bowl of whole pecans nearby.

Gluten-Free Pecan Bars

These gluten-free pecan bars combine a buttery shortbread cookie crust with a rich, gooey pecan pie filling made with dark corn syrup and toasted pecans. Baked in a 9x13 pan, these make ahead pecan pie squares are perfect for Thanksgiving and holiday parties.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 18

Ingredients

Gluten Free Shortbread Crust

  • 18 Tablespoons (252 grams) unsalted butter softened 1 cup plus 2 tablespoons
  • 6 Tablespoons (48 grams) powdered sugar
  • 4 Tablespoons (48 grams) brown sugar
  • 2 teaspoons (8 grams) vanilla extract
  • 2 cups (473 grams) 1:1 gluten-free flour with xanthan gum
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (6 grams) kosher salt

Pecan Filling

  • ½ cup (170 grams) dark corn syrup
  • ½ cup (110 grams) brown sugar
  • ½ cup (114 grams) unsalted butter
  • ¼ cup (59 ml) heavy cream
  • ¾ teaspoon (4.5 grams) kosher salt
  • 3 eggs whisked
  • 1 teaspoon (4 grams) vanilla extract
  • 2 ½ cups (273 grams) chopped pecans toasted

Instructions

Gluten Free Shortbread Crust

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment or foil, extending over the edges. Lightly coat with cooking spray.
  • Sift together the GF flour, baking powder, and salt and set aside.
  • Beat the butter, vanilla, and sugars in an electric mixer fitted with a paddle attachment until combined. Add the flour and mix on low speed just until combined, scraping down the bowl as needed.
  • Transfer the dough to the prepared pan and press it into the bottom. Use a small glass to press it into the corners. Bake for 12-14 minutes, or until the edges are light brown. Set aside while you finish the filling.

Pecan Filling and Assembly

  • Add the corn syrup, brown sugar, butter, and cream to a saucepan. Set over medium heat and whisk while the butter melts. Once combined remove from the heat and cool 5 minutes.
  • Whisk in the eggs, salt, and vanilla. Fold in the pecans. Pour the pecan topping over the crust.
  • Bake for 25 to 30 minutes or until set. Cool in the pan.

Equipment

Notes

For neat squares, chill the cooled bars before slicing. This is especially helpful when you're making them for a holiday dessert platter.