• Preheat oven to 350° F. Prepare a 9" x 13" baking pan by lining with parchment paper or aluminum foil.

Browned Butter Shortbread Crust:

• Browned butter: In a medium skillet over medium heat, melt ½ cup unsalted butter and stir occasionally until the butter turns a golden brown color and has a nutty smell. The butter will be foamy on top, so stir and check underneath for browning. This will take approximately 6-8 minutes. Be careful not to overcook as it will burn quickly. Remove from heat and transfer to a medium bowl to cool for 10-15 minutes before adding the remaining ingredients.
• Once the butter has cooled slightly stir in vanilla, then add gluten free flour blend, salt, and brown sugar and stir until combined and crumbly. Transfer the dough to the prepared pan and gently press the mixture until it evenly coats the entire bottom of the pan. Bake for 18-22 minutes until the crust is lightly golden brown. Remove from oven.

Pecan Pie Filling:

• While the crust is baking, in a medium bowl, beat 4 eggs until combined. Add melted butter, brown sugar, salt, dark corn syrup, vanilla extract, bourbon, and cinnamon and stir until combined. Gently fold in pecans. Pour this mixture over your baked shortbread crust, smoothing the top to the edges if needed.
• Return to the oven for 30-35 minutes. The pecan pie filling will be slightly jiggly when finished. Remove from oven and cool completely. Cover and refrigerate. The bars are easier and cleaner to cut after refrigeration.
• Cutting

  Squares: Using a sharp knife, make 3 evenly spaced cuts (about 2 ¼ inch) to make 4 rows on the shortside, and another 5 cuts (about 2 inches) evenly spaced on longside to make 6 columns. Makes 24 squares.

  Bars: Using a sharp knife, make 6 evenly spaced cuts (about 1.3" inch) on the shortside to make 7 rows, rotate the pan and make 4 evenly spaced cuts (about 3 ¼ inches) on the longside. Makes 35 bars.

  Triangle: Using a sharp knife, make 3 evenly spaced cuts (about 2 ¼ inch) to make 4 rows on the shortside, and another 3 cuts (about 3 ¼" inch) evenly spaced on longside to make 4 columns. Cut each square in half again, creating a triangle shape. Makes 32 triangles.
• Store in an air-tight container in the refrigerator. Can freeze for up to 3 months.