A browned butter gluten free shortbread crust is a delicious base for these pecan pie bars. Paired with the slight hint of bourbon and vanilla in the filling, these bars are layers of pure deliciousness.
Recipe edited 4/24
This recipe has gone through a series of edits and I happily ate every single bar along the way to offer up a truly delicious pecan pie bar recipe I hope you’ll love. I ate most of these bars over the kitchen sink, staring out the window, wishing these bars were the epitome of health so I could eat one more. Spoiler alert – they’re not – and that’s ok. Because it’s dessert, they freeze well, and I can use self control.
Let’s walk through a few steps so you can successfully make these bars and exercise self control too!
How to make browned butter gluten free shortbread crust
Browned butter is a relatively simple thing to make. Cooking plain butter over medium heat until the butter begins to brown creates a beautiful nutty flavor. Its amazing over pasta noodles, inside chocolate chip cookies, and it elevates the shortbread crust in these bars. I say relatively simple because its easy to burn if you’re not careful.
When cooking the butter, you’ll notice foam forming over the surface which can make it difficult to see the butter changing colors underneath. Frequent stirring to peak under the bubbles is important. You’ll notice a nutty smell and a golden brown color once it’s finished. Remove it from the heat and transfer to a bowl so it will not cook any further.
This process can take 6-8 minutes. Don’t be tempted to turn your heat too high and burn the butter.
Once your browned butter has cooled slightly, add it to your remaining shortbread ingredients. This will look crumbly, which is exactly how it should look.
You’ll then press the crumbles into your prepared 9×13 pan. I prefer to use a piece of parchment paper to line the pan, no cooking spray required. You can use a piece of foil to line the pan as well. Press the crust evenly to the edges and you’re ready to bake.
After baking, the crust will be slightly golden brown. Don’t worry if it doesn’t darken too much, the crust is partially baked and will finish cooking with the pecan filling.
Add all of your pecan pie filling to a bowl and then pour over the crust. Bourbon is optional, but I love the depth of flavor it adds to the filling. Double check your bourbon for gluten free. A quick internet search can often tell you how safe your bourbon is from gluten.
How to substitute light corn syrup for dark corn syrup
Dark corn syrup works best in this recipe, and it’s important to note that corn syrup is not the same thing as high fructose corn syrup!! If you can’t find dark corn syrup, or have simply run out and have to make these bars without, light corn syrup can be substituted. Simply use ¾ cup light corn syrup and ¼ cup molasses. If you solely use light corn syrup, the filling will lack color and flavor that is essential in these bars!
The filling likes to spread to all edges, but if it doesn’t, feel free to nudge it along.
Knowing when the bars are finished baking can be a little tricky. When you gently press on the pecans, they should be slightly springy, not firm. Go ahead and pull them out of the oven and allow to cool to room temperature. Lightly cover the bars in plastic wrap and refrigerate. This will firm the bars up, making it easier to remove from the pan as well as slice.
The best way to slice the bars
I’ve added a few ideas to the recipe card on different cuts and shapes for these pecan pie bars. NOTE: if you try to cut them right after baking, they will be gooey and the filling will ooze out. Refrigerate the bars first and then cut. They will cut without oozing filling and it will be less sticky on your knife.
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What type of gluten free flour to use
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
How to store and freeze pecan pie bars
Due to the amount of eggs in these bars, it’s best to store in an air-tight container in the refrigerator. You can eat them chilled or at room temperature.
Pecan pie bars are excellent to make ahead of time and freeze for up to 3 months. I have stored these in an air-tight container and froze. Alternatively, you can wrap in plastic wrap and place in an air-tight container or sealed plastic baggy and freeze.
Can I use a pan size other than 9×13?
A 9×13 pan works best for this recipe. However, if you need to downsize, opt to cut the recipe in half and use an 8×8 pan. I would not recommend a 9×9 pan for this recipe.
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Happy baking! – Amy
Pecan Pie Bars with Browned Butter Gluten Free Shortbread Crust
Ingredients
Browned Butter Shortbread Crust:
- ½ cup (1 stick) unsalted butter
- ½ teaspoon vanilla extract
- 2 cups (300 grams) gluten free flour blend
- ¼ teaspoon salt
- ½ cup packed brown sugar
Pecan Pie Filling:
- 4 large eggs, beaten
- ½ cup unsalted butter, melted and cooled slightly
- ⅔ cup brown sugar
- ¼ teaspoon salt
- 1 cup dark corn syrup
- 1 ½ teaspoon vanilla extract
- 2 Tbs GF bourbon (optional)
- ½ teaspoon ground cinnamon
- 2 ½ cups pecan halves
Instructions
- Preheat oven to 350° F. Prepare a 9" x 13" baking pan by lining with parchment paper or aluminum foil.
Browned Butter Shortbread Crust:
- Browned butter: In a medium skillet over medium heat, melt ½ cup unsalted butter and stir occasionally until the butter turns a golden brown color and has a nutty smell. The butter will be foamy on top, so stir and check underneath for browning. This will take approximately 6-8 minutes. Be careful not to overcook as it will burn quickly. Remove from heat and transfer to a medium bowl to cool for 10-15 minutes before adding the remaining ingredients.
- Once the butter has cooled slightly stir in vanilla, then add gluten free flour blend, salt, and brown sugar and stir until combined and crumbly. Transfer the dough to the prepared pan and gently press the mixture until it evenly coats the entire bottom of the pan. Bake for 18-22 minutes until the crust is lightly golden brown. Remove from oven.
Pecan Pie Filling:
- While the crust is baking, in a medium bowl, beat 4 eggs until combined. Add melted butter, brown sugar, salt, dark corn syrup, vanilla extract, bourbon, and cinnamon and stir until combined. Gently fold in pecans. Pour this mixture over your baked shortbread crust, smoothing the top to the edges if needed.
- Return to the oven for 30-35 minutes. The pecan pie filling will be slightly jiggly when finished. Remove from oven and cool completely. Cover and refrigerate. The bars are easier and cleaner to cut after refrigeration.
- CuttingSquares: Using a sharp knife, make 3 evenly spaced cuts (about 2 ¼ inch) to make 4 rows on the shortside, and another 5 cuts (about 2 inches) evenly spaced on longside to make 6 columns. Makes 24 squares.Bars: Using a sharp knife, make 6 evenly spaced cuts (about 1.3" inch) on the shortside to make 7 rows, rotate the pan and make 4 evenly spaced cuts (about 3 ¼ inches) on the longside. Makes 35 bars.Triangle: Using a sharp knife, make 3 evenly spaced cuts (about 2 ¼ inch) to make 4 rows on the shortside, and another 3 cuts (about 3 ¼" inch) evenly spaced on longside to make 4 columns. Cut each square in half again, creating a triangle shape. Makes 32 triangles.
- Store in an air-tight container in the refrigerator. Can freeze for up to 3 months.
Natasha
Hi Amy, how much xanthan gum/guar gum would you add to this recipe? Thanks!
Amy Wilson
If your flour blend doesn’t include it, I would add 1/2 tsp for this recipe (so 1/4 tsp per cup in this case).