Gluten Free Chocolate Bourbon Pecan Pie Bars
These are the most indulgent, deeply rich pecan treat you'll ever make. Promise
Servings: 12 bars
Calories: 450kcal
Equipment
- 9x13 inch cake pan
- Parchment paper
Ingredients
For the Crust:
- 1 ¼ Cup gluten free 1-1 flour mix that contains xanthan gum 205g if it doesn't contain xanthan gum add 1/2 tsp xanthan gum 2g
- ½ Cup cornstarch 70g cornflour in the UK
- ¼ Cup packed almond flour 40g
- 2 Tbsp powdered sugar 20g
- 1 Tbsp white sugar 15g
- ¼ tsp salt 2g
- 1 cup salted butter room temp 227g
- 1 tsp vanilla extract
For the Filling:
- 4 large eggs
- 1 Cup light corn syrup or golden syrup
- 1 Cup packed brown sugar 212g
- 2 Tbsp bourbon 30ml
- ½ Cup melted salted butter 118ml
- ¼ tsp salt 2g
- 2 tsp vanilla extract 10ml
- 3 cups chopped pecan halves 363g
- ¾ Cup semi-sweet chocolate chips 148g
Instructions
- First, preheat the oven to 350° Fahrenheit and lightly grease a 9x13 inch baking pan. Line with parchment paper and grease the parchment, then set aside. Make the crust! In a large bowl, whisk together the flour, xanthan gum, cornstarch, packed blanched almond flour, salt, powdered and white sugar. Cut the butter into cubes and then work the butter and vanilla into the flour mixture until it packs together and becomes smooth. Once it's smooth, press the shortbread crust mixture into the prepared pan until you've got an even crust. Bake for 15 minutes until just tinged golden, then remove and let cool while you make the filling!
- Make the filling! In a large bowl, whisk together the eggs, brown sugar, and the light corn syrup (or golden syrup in the UK) until smooth. Add in the melted salted butter, bourbon (or brandy), vanilla, and salt and whisk until smooth again. Finally, fold in the chopped raw pecans and chocolate chips, then pour the mixture on top of the semi-cooled crust. Bake for 30-35 minutes or until the center barely moves when the pan is shifted, then remove and let cool completely before slicing and serving!