Pecan Shortbread Bars

We had a young members potluck dinner with our church last week and I opted for dessert as one of my dishes to contribute. Whenever I go to a gathering, I don't always bring gluten free options simply because I know most people enjoy gluten. However, sometimes I take it as a challenge. An opportunity to bring something gluten free that no one even knows is gluten free. That is what I did this evening. I had pecan pie on my mind but I wanted something that would be easier to make individual portions and would look nice on a platter. Hey it's all about that presentation! I went for Pecan Shortbread Bars. Who doesn't like shortbread?

If you like pecan pie you will absolutely love this recipe! Most of the people at the party know I am gluten free, so afterwards they asked and if it was gluten free and were super surprised when I said yes. It is so fun to see the shock on people's faces when they realize gluten free can be tasty.

Hope these bars hit your sweet tooth just right!

Printable Recipe Here 

Pecan Shortbread Bars
GF/DF 

Crust Ingredients:

1/2 t xanthan gum

1 cup gf all purpose flour

1/4 cup powdered sugar

1/2 cup cold butter substitute

Filling ingredients:

3/4 cup butter substitute

3/4 cup light brown sugar

2 T agave nectar

1/2 t vanilla

pinch of salt

2 T coconut cream

3 cups chopped pecans

What to do:

Preheat oven to 350°

We are going to start with your shortbread crust. Add the GF flour, powder sugar, and xanthan gum to your food processor.

Process for about 20 seconds or until it is mixed well. A little hint, wait a few seconds to open the top because the confectioners sugar tends to escape when opened

Add in the butter.

Process for an additional 1 - 1/2 minutes or until combined well. 

Add a layer foil into a square baking dish. Make sure to leave an inch or so around the edge to help you remove the bars once we are through cooking. 

Add the dough to your foil lined dish.

Using your fingers, press the dough evenly into the dish.

Bake for 20 minutes or just until set, about 15 minutes. You don't want it to brown much because the crust will actually go back in the oven once we add the pecan filling. Set aside.

While your crust is cooking, lets move on to the filling. Add butter, brown sugar, agave nectar, coconut cream, vanilla, and salt into a medium saucepan over medium-low heat. A can of coconut cream will separate into liquid and solid. You want to use the white cream, almost wax consistency, portion on top in this recipe.

Stir constantly until smooth and the sugar is dissolved.

Turn up the heat and allow the mixture to come to a slight boil and let boil for 5 minutes.

Remove from heat and stir in you pecans.

Pour your pecan mixture over the pre baked crust.

Put it back in the oven and allow to bake for 20 minutes. The mixture should be slightly bubbly and slightly browned on top. Make sure not to burn the pecans.

Let the mixture cool completely before you try to take it out of your pan.

Utilizing that foil overhang you create earlier, remove the bars from the dish.

 Cut your bars into individually serving sizes and eat up.

Thanks Y'all!
-Wise Wife