Maple-Pecan Bars Recipe

Name: Maple-Pecan Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 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 375u00b0 for 10 minutes or until filling is bubbly. Cool completely in pan. Cut into 20 bars.

724

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Maple-Pecan Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple-Pecan Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions