Description
These Gluten Free Chocolate Pecan Pie Bars are right out of my mom’s recipe book. They are rich, sweet and deliciously sticky. They can easily be made ahead of time and popped into the freezer.
Ingredients
- FOR THE CRUST:
- 1 cup Unsalted Butter, Softened
- 1-½ cup Bob’s Red Mill 1 To 1 Gluten Free Flour
- 1 cup Bob’s Red Mill Almond Flour
- ½ cups Brown Sugar
- ¼ teaspoons Salt
- FOR THE FILLING:
- 3 whole Eggs
- ¾ cups Light Corn Syrup
- ½ cups Light Brown Sugar
- 1 teaspoon Vanilla
- 2 cups Unsalted Pecans, Coarsely Chopped
- 1 cup Gluten Free Chocolate Chips
Preparation
Preheat oven to 350ºF. Line a 13 x 9-inch baking pan with parchment paper and spray with nonstick spray. I like to spray the pan too before I put the parchment in. This makes it stick.
First, make the crust. Put butter, both flours, brown sugar and salt into the bowl of an electric mixer and stir until coarse crumbs form. Press into prepared baking pan. Bake for 11–15 minutes or until lightly browned.
Next, make the filling. In another bowl, whisk eggs, corn syrup, brown sugar, and vanilla until well-mixed Fold in pecans and chocolate chips. Pour filling over the cooked crust and bake for 25–35 minutes or until set. Remove from oven and let cool completely before cutting.
