I am so excited to partner with Bob’s Red Mill to share with you this gluten free treat that is a perfect addition to your holiday baking. While this post is sponsored, all thoughts and opinions are my own.
Gluten Free Pecan Pie Bars are the perfect holiday treat! These pecan squares are so easy to make and perfect for anyone following a gluten free diet!
Once Thanksgiving passes, my kitchen turns to holiday baking. While I love baking sweet treats for my family, my absolute favorite is baking holiday treats for others. From contributing to the annual bake sale to raise money for charity to baking for neighbors and friends, I just can’t get enough!
Just after Thanksgiving, I made these Gluten Free Pecan Pie Bars as a way to say thank you to someone’s dad for doing me a huge favor and saving me a ton of time during the busy holiday season.
While no one in our home needs to follow a gluten free diet, so many of our extended family or friends do so I always try to have a bag of Bob’s Red Mill GlutenFree 1-to-1 Baking Flour on hand so I can easily change one of my favorite holiday recipes to suit someone with gluten sensitivities.
The Gluten Free 1-to-1 Baking Flour takes all the guess work out of baking gluten free treats since it perfectly formulated for baked goods and works as a 1-to-1 replacement for traditional flour. Talk about an easy way to meet the needs of gluten free friends and family!
Plus, all of Bob’s Red Mill products are the highest quality so I know my baked goods will turn out amazing every time!
I was so happy I was able to give my friend’s dad a small gift of gratitude that he could actually enjoy this holiday season by making a gluten free pie!
This pecan bars recipe is absolutely scrumptious. If you didn’t see the flour bag, you would never guess they were made with gluten free flour. The Bob’s Gluten Free 1-to-1 Baking Flour is perfect for almost all holiday baking because it can be used in place of wheat flour with superb results.
Who are you baking for this holiday season? Psychologists have found that baking for others promotes a sense of wellbeing and benefits the person doing the baking just as much, if not more, than the person receiving the yummy baked goods.
Plus, baked goods are such an easy and delicious way to say “thank you” to someone who goes above and beyond in your life. When shopping for ingredients, be sure to use this $1 off coupon for Bob’s Red Mill products.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
If you loved these Gluten Free Pecan Pie Bars, you’ll love these other great gluten free recipes:
3cupsBob’s Red Mill Gluten Free 1-to-1 Baking Flour
Filling
2/3cuppacked brown sugar
1 1/2cupsdark corn syrup
4eggs
1Tspvanilla extract
2Tbspflour
1/2tspsalt
2cupspecan halvesmix of whole and chopped
Instructions
Preheat oven to 375 degrees. Line a 9×9 baking pan with parchment paper. Set aside.
Beat together softened butter and brown sugar with electric mixer until fluffy. Add salt and stir to combine.
Working in ½ cup batches, add flour, mixing well after each addition.
Press dough into bottom of prepared pan. Prick all over with a fork and then chill in the refrigerator for 20 minutes.
Remove from refrigerator and bake in preheated oven for 20 minutes. Cool completely (I cool mine for 10 minutes and then place in the freezer for 15 minutes to cool quickly).
To make the filling: Combine sugar, syrup, eggs, and vanilla. Stir well to combine. Add in flour and salt. Stir once more. Fold in pecans. Pour mixture on top of prepared, cooled, crust.
Reduce oven temperature to 325 degrees.
Bake pecan pie bars for 25-30 minutes or until filling is bubbly and the sides are lightly browned. Cool completely before cutting.
Recipe Notes
I have made these in a 9x13 pan as well for thinner bars. Be sure to reduce the cooking time for the crust and the bars if you make in a larger pan.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.
Out of molasses? You can substitute honey or maple syrup. ...
Use dark corn syrup instead of light.
You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.
Like molasses, dark syrup is a liquid sweetener with dark brown color. But unlike molasses, dark corn syrup has a fairly simple taste compared to molasses' robust flavor profile. BTW, you can use dark corn syrup as a 1:1 swap for molasses.
The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.
A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.
All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.
Light corn syrup is transparent in color and milder in flavor, whereas dark corn syrup has a rich caramel color and deeper flavor from the added molasses.
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