Gluten-Free Pecan Pie Bars

Directions

Preheat oven to 350° F.

Butter a 13 x 9-inch baking dish. Line the buttered baking dish with parchment paper, allowing a 2-inch overhang. Put 2 strips width-wise and 1 strip on each remaining end. Set aside.

In a medium bowl, whisk together the almond flour, white rice flour, brown rice flour, baking powder and salt. Set aside. In a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium speed. Add egg and vanilla. Mix until smooth. Turn off the mixer and add half of the flour mixture. Mix on low speed until just combined. Repeat with the remaining half.

Pour dough onto the parchment-lined baking dish. Use your hands to flatten the dough (it’s sticky) and spread it out evenly over the bottom of the baking dish. Pierce a couple of times with a fork. Bake for 25 minutes or until golden brown. Let it cool completely.

In a medium saucepan, use a wooden spoon to mix together light brown sugar, coconut oil and honey until it is a thick, dark brown paste. Cook on medium-high heat, stirring constantly, until it thins out and turns a lighter brown color, about 3-5 minutes. Turn off the heat and stir in cream, which might bubble up. Then add pecans and mix well.

Pour pecan mixture evenly over the cooled crust. Use the back of a wooden spoon to spread it out evenly. Make sure all the pecans lie flat so they don’t burn. Bake for 22-25 minutes or until set. Let it cool completely before cutting into bars.

Make-ahead tip: Make these the day before and let them harden overnight. Cut them in the morning, arrange on a platter, and use them as a pretty holiday centerpiece. Now that’s a hardworking dish.