• Preheat the oven to 350 °F (177 °C). Line an 8-inch square baking pan with two pieces of parchment paper. Leave and overhang at the edges so you can lift the bars out after baking.

For the crust

• In a food processor, combine the gluten free flour, brown sugar, cold butter, salt and vanilla. Process until it clumps together to create a crumbly dough.
  1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (71 g) Light Brown Sugar, 7 Tablespoons (99 g) Vegan Butter, ½ teaspoon Vanilla, ½ teaspoon Salt
• Dump the crust mixture into your prepared pan. Press it into an even layer using your hands or a flat bottomed cup.
• Bake in the preheated oven for 15 minutes, until lightly golden at the edges.

For the pecan pie filling

• While the crust is baking, combine the brown sugar, corn syrup, eggs, melted butter, vanilla and salt in a large mixing bowl. Whisk until smooth.
  ½ Cup (106 g) Light Brown Sugar, ⅓ Cup (107 g) Light Corn Syrup, 2 (112 g) Eggs, 6 Tablespoons (84 g) Vegan Butter, 1 teaspoon Vanilla, ¼ teaspoon Salt
• Add the chopped pecans and fold it together with a spatula to coat the nuts with the filling mixture.
  2 Cups (224 g) Pecans
• Once the crust has finished par-baking, remove it from the oven and quickly pour the pecan pie filling over the crust. Spread into an even layer.
• Return the pan to the oven and bake for another 20-25 minutes until the topping is set around the edges and slightly jiggly in the center. It should look like pecan pie.
• Remove the pan from the oven and cool on a wire rack for 4 hours, to allow the filling to set. If you have patience you can chill overnight to make really neat slices.