Ingredients

• 1 cup Unsalted Butter softened
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 cup Almond Flour
• 1/2 cup Brown Sugar
• 1/4 tsp Salt

• 3 large Eggs
• 3/4 cup Light Corn Syrup
• 1/2 cup Brown Sugar
• 1 tsp Vanilla Extract
• 2 cups unsalted Pecans chopped coarsely
• 1 cup gluten free Chocolate Chips

Instructions

1. 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.
2. 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.
3. 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.
4. Remove from oven and let cool completely before cutting. Cut into triangles.