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Maple-Pecan Bars




Source of Recipe


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Maple-Pecan Bars

Gluten Free
Robert Landolphi, Gluten-Free Baking, - Cooking Light - July 2014
Serves 20 (serving size: 1 bar)
Total time: 2 Hours, 3 Minutes

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

Preparation:
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.

One bar equals: 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; Sodium 70 mg