Ingredients

• 2 cups gluten-free ATK flour mix
• 1/4 xanthan gum
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, cut into small chunks
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 1/4 cup gluten-free flour
• 1/2 teaspoon salt
• 8 Tablespoons of butter
• 3-4 large eggs, beaten
• 6 tablespoons of milk
• 2 teaspoons vinegar
• 2 teaspoons vanilla
• 1-1/2 -2 cups chopped pecans

Directions

1. Preheat the oven to 350 degrees. Grease a 9 × 13 inch pan.
2. In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the chunks of butter with a pastry blender until fine crumbs begin to form. Press the mixture into the prepared pan. Bake for 15 minutes, or until crust is very lightly browned.

3. Melt the butter and set it aside to cool.

4. In a large bowl, mix together the flour, sugar, and salt.

5. Add the milk and eggs and beat well.

6. Stir in the vinegar, vanilla, and flavoring, if using, then the butter and nuts.

7. Pour the mixture into the crust and bake for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.

8. Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.

9. option 2

10. Combine brown sugar, flour, salt. and 1/2 cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. Put 1 cup of the hot mixture in a measuring cup. Slowly pour the hot mixture into the beaten eggs, whisking constantly. Add this to the remaining hot mixture. Stir in pecans and vanilla.
11. Pour the filling over the crust and bake for 30-35 minutes or until set.
12. Cool completely in the pan then cut into bars. Bars can be frozen or stored in an airtight container for 5 days.

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