Tuesday, December 11, 2012

Pecan Pie Bars

Posted by Wendy / 4 comments » / Recipes

Pecan Pie is a hot topic in our family. Everyone has an opinion on their favorite way to make it. I discovered several years ago that the only way to appease everyone is to make two different pies: one for those that love pie fresh out of the oven and a more “aged” version that has time to mellow.

After making the Lemon Blueberry Bars with Coconut Crust I knew I wanted to give another bar recipe a try. I decided to use the coconut crust as a base for these Pecan Pie Bars. The thick crust is a nice twist to the typical thin crust found in pecan pie. It adds a hearty dimension to the bar. It also tastes more “aged” which is sure to please some of my family members. I have to admit I planned to eat these bars without any garnishment but I found myself longing for some vanilla ice cream to dollop on the bar.

My next project is to create a Pecan Pie Pop Tart. Wish me luck! For more sensational gluten free recipes, check out Udi’s Gluten Free Community. They offer tons of support to those on a gluten free diet.

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Pecan Pie Bars

Ingredients

CRUST

2 cups gluten free all purpose flour

2 teaspoons xanthum gum

1/2 cup granulated sugar

1/2 teaspoon salt

1 cup shredded unsweetened coconut

12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes

PECAN PIE FILLING

16 ounces pecans (about 4 cups)

2 sticks (1 cup) unsalted butter

2 cups packed light brown sugar

2/3 cup honey

4 tablespoons heavy cream

Directions

Preheat oven to 350F degrees.

Butter a 9 x 13 glass baking dish and line with parchment paper. To make crust: combine flour, xanthum gum, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together. Press into a prepared baking dish and bake at 350F degrees for 25 minutes.

Shortly before crust is done baking, prepare filling. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over crust and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

http://laphemmephoodie.com/2012/12/pecan-pie-bars.html

Pecan Pie filling recipe from Epicurious. I doubled the filling for an indulgent chunk of pie in each bite.

*Disclosure: I am a community leader in the Udi’s Gluten Free Living Community on The BlogFrog. As a community leader I may receive compensation and or product samples for sharing information about the Udi’s Gluten Free Living Community and The Blog Frog. All opinions expressed are my own.


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Posted by Wendy on December 11, 2012
4 Comments »
 

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4 Responses to “Pecan Pie Bars”

  1. 1

    kelly @ kellybakes — December 11, 2012 @ 12:01 PM

    I had my first pecan pie bar about a month ago and can’t believe that I hadn’t thought to make them before. Gluten free is even better. These sound perfect! Will definitely need to try them :)

  2. 2

    Sara @ The Cozy Herbivore — December 13, 2012 @ 12:27 PM

    Yum! I was never a fan of pecan pie growing up (I’m a Yankee, we can’t help ourselves) but recently I’ve really gotten into it. Love the idea of making bars! These look so gooey and indulgent…

  3. 3

    bbqbill — December 15, 2012 @ 9:28 PM

    love pecans… especially around christmas… nice

  4. 4

    Kate | Food Babbles — December 20, 2012 @ 9:24 PM

    How did I miss these? Pecan pie is one of my very favorite pies and the only thing better than pecan pie would be if I could seamlessly pick up that pie and eat it with my hands and not have it be completely frowned upon :) I can’t wait to make these!

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