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Found this pecan square recipe and modified them gluten-free. This one, however, is with honey so no worries about using the corn or rice syrup! It's a little more involved than my usual Pecan Bar recipe but has a feeling these will be well received at the next potluck!
Recipe from Ina Garten at http://www.foodnetwork.com
We make these all year long and when we want to go "over the top" we dip half of each square in warm chocolate.
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Ingredients
- Crust:
- 1 1/4 pounds unsalted butter room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups Bob Red Mills All Purpose Gluten Free Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans coarsely chopped
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans coarsely chopped
Ingredients
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Instructions
- Preheat the oven to 350 degrees F.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet (I use my large stoneware bar pan #1445 from The Pampered Chef), making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust, is set but not browned. Allow cooling.
- For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling, is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
- Melt 8 oz of chocolate chips with a stick of butter over a double boiler and dip each bar about a quarter of the way!
Recipe Notes
Enjoy the journey!
Sue
PS.. when looking for quality tools to make things quick, easy and fun while in the kitchen be sure to visit -Gluten Free Lady Chef
Read more at http://www.foodnetwork.com/recipes/ina-garten/pecan-squares-recipe/index.html?oc=linkback
Gluten Free Lady www.glutenfreelady.com
