The original recipe for this was for wheat flour and without the variations, I changed it enough and here ya are.




• GLUTEN FREE
• Pecan Pie Bars

• 2 c. gluten free flour blend
• 1 1/2 tsp xanthan gum
• 1/2 c. sugar
• 1/8 tsp. salt
• 3/4 c. butter (unsalted)
• 1 c. firmly packed brown sugar
• 1 c. light corn syrup
• 1/2 c. butter (unsalted)
• 4 lg. eggs, lightly beaten
• 2 1/2 c. finely chopped pecans
• 1 t. vanilla extract
• VARIATION: Use 2 1/2 cups peanuts in place of the pecans, or a mix of pecans, walnuts, almonds and hazelnuts chopped medium





Combine flour, xanthan gum,sugar, and salt in large bowl; cut in 3/4 c. butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degree F. for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 c. butter in a sauce pan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 34-35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yield: 16 large bars.

Gluten free did not take as long to bake, start checking for done-ness at 25 minutes.

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My mom makes a big 9x13 pan of pecan pie bars, they are SOOOOO good!! Now I am craving them! Thanks !! haha
-Jessica