These Gluten Free Chocolate Pecan Pie Bars are right out of my mom’s recipe book. They are rich, sweet and deliciously sticky. They can easily be made ahead of time and popped into the freezer.
Recipe courtesy of Karen from Seasonal Cravings.
Preheat the oven to 350ºF. Line a 13 x 9-inch baking pan with parchment paper and spray with nonstick spray. I like to spray the pan too before I put the parchment in. This makes it stick.
First, make the crust. Put the butter, both flours, brown sugar and salt into the bowl of an electric mixer and stir until coarse crumbs form. Press into prepared baking pan. Bake for 11-15 minutes or until lightly browned.
Next, make the filling. In another bowl, whisk the eggs, corn syrup, brown sugar and vanilla until well-mixed. Fold in the pecans and chocolate chips. Pour the filling over the cooked crust and bake for 25-35 minutes or until set.
Remove from oven and let cool completely before cutting. Cut into triangles.
