2 cups gluten-free 1:1 all-purpose flour blend (or almond flour)
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 tsp salt
2 cups pecans, toasted
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Make the crust: In a bowl, combine gluten-free flour, cold cubed butter, granulated sugar, and salt. Work with a pastry cutter or fingers until mixture resembles coarse crumbs.
Firmly press the crust mixture into the prepared pan in an even layer. Bake for 15-18 minutes until lightly golden. Let cool slightly.
Toast the pecans: Spread pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let cool.
Make the filling: In a large bowl, whisk together melted butter, brown sugar, maple syrup, eggs, vanilla, and salt until smooth.
Fold the toasted pecans into the filling mixture until fully coated. Pour over the pre-baked crust and spread evenly.
Bake for 25-30 minutes, or until the center is set but still jiggles slightly. Cool completely in the pan on a wire rack.
For clean cuts, chill the bars in the refrigerator for 1 hour. Use a warm, sharp knife to slice into 16 squares.
