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Maple-Pecan Bars

Photo: Oxmoor House
Hands-on time 9 mins
Total time 2 hrs, 3 mins
Yield Serves 20 (serving size: 1 bar)
Reminiscent of pecan pie, gluten-free Maple-Pecan Bars deserve a spot at your holiday dessert buffet. Use pure maple syrup to form the gooey brown sugar and pecan mixture needed to make these heavenly bars.

Ingredients

  • Crust:
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 2.3 ounces cornstarch (about 1/2 cup)
  • 2.1 ounces sweet white sorghum flour (about 1/2 cup)
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter
  • 1 teaspoon xanthan gum
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Filling:
  • 1/2 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup 1% low-fat milk
  • 1 tablespoon butter
  • 1/2 cup whole pecans
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 149
  • fat 6.2 g
  • satfat 2.8 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 23 g
  • fiber 0.8 g
  • cholesterol 11 mg
  • iron 0.3 mg
  • sodium 70 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 375°.

  2. Line a 9-inch square metal baking pan with parchment paper.

  3. To prepare crust, weigh or lightly spoon white rice flour, cornstarch, and sorghum flour into dry measuring cups; level with a knife. Place white rice flour, cornstarch, sorghum flour, 1/2 cup brown sugar, and next 4 ingredients (through salt) in a food processor; pulse until mixture resembles fine meal. Press flour mixture into bottom of prepared pan. Bake at 375° for 15 minutes or until edges of crust are slightly browned.

  4. While crust bakes, combine syrup and next 3 ingredients (through 1 tablespoon butter) in a medium saucepan; bring to a boil over medium heat. Cook 2 minutes, stirring constantly with a whisk until sugar dissolves. Remove from heat; add pecans and 1/2 teaspoon vanilla, stirring with a whisk. Pour mixture into hot crust. Bake at 375° for 10 minutes or until filling is bubbly. Cool completely in pan. Cut into 20 bars.

Gluten-Free Baking