Cooking Lesson #952: Gluten-Free Toffee-Pecan Bars

…from the Perspectives’ Kitchen

How you doin’? There’s something so scrumptious about cookies—any kind of cookie—but cookie bars are a whole other subject. I suspect it has to do with their thick, chewy texture. My Toffee-Pecan Bars certainly fit that description. In fact, the gluten-free nature of these bars enhances that comforting, satisfying chewiness. And then you have the wonderful mix-ins: rich dark chocolate chips, toasty pecans, and chunks of crunchy, caramel-ly Heath toffee bar.
 
Gluten-free toffee-pecan cookie bars have a chocolate chip cookie vibe, but with a nuttier flavor—so they’re perfect for Thanksgiving, Christmas, Super Bowl, etc. I make them anytime a sugar craving hits, even if it’s on a busy weeknight—The recipe’s so quick and easy!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  15 minutes
Yield:  16 servings
 
Ingredients 
1-1/2 sticks room temperature unsalted butter, plus a little more for greasing pan
3/4 cups packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1-1/2 teaspoons pure vanilla extract
1 large room temperature egg, plus 1 egg yolk
1-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1/2 teaspoon baking soda
3/4 cup Heath toffee bar pieces, plus more for sprinkling
3/4 cup dark chocolate chips, plus more for sprinkling (I prefer Guittard)
3/4 cup toasted pecan pieces, plus more for sprinkling
1 teaspoon flake sea salt
 
Directions

• Preheat an oven to 350⁰ F.
• Grease an 8 X 8-inch baking dish with butter, line it with parchment paper and grease the parchment. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, sugars, salt and vanilla on medium speed until light and fluffy, about 4 minutes.
• Add the eggs and beat on medium-low speed until combined.
• In a small bowl, whisk together the flour and baking soda.
• Add the flour to the stand mixer and beat on low speed until just combined.
• Add the Heath toffee bar pieces, chocolate chips and pecan pieces. Mix until evenly distributed.
• Transfer the dough to the prepared baking dish and spread it evenly.
• Sprinkle 1 to 2 tablespoons of Heath toffee bar pieces, chocolate chips and pecan pieces on top.
• Sprinkle with flake salt to taste.
• Bake the bars for 35 to 40 minutes, or until the top is set and an inserted toothpick comes out clean.
• Let the bars cool for 15 minutes. They will set up as they rest.
• Cut the bars into 16 squares and enjoy!
• The bars can be stored in an airtight container at room temperature for up to 5 days.

ChefSecret:  Be forewarned, I will go to the mat for one of the corner chewy pieces.

Quip of the Day:  Did you know that Pecans are the most positive type of nuts out there? If not, they’d be called Pecants!
 
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