Rating: 4 stars
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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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
9 mins
total:
2 hrs 3 mins
Yield:
Serves 20 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

149 calories; fat 6.2g; saturated fat 2.8g; mono fat 2.2g; poly fat 0.8g; protein 1g; carbohydrates 23g; fiber 0.8g; cholesterol 11mg; iron 0.3mg; sodium 70mg; calcium 23mg.
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