I made these once earlier this year and they were so very delicious. And last year I was on a pecan pie kick around Christmas time, so I thought these would be addition to the desserts this year.
Given dietary restrictions in the family, I used Red Mill’s gluten-free one-to-one flour for the crust. Right after baking them, I thought the bars faintly tasted like a potato/rice mix, but this seemed to disappear by the next day.
This being a recipe I’ve made in the past…it begs the questions whether I should remake all things I’ve already made so I can blog about them. I think not. If something naturally repeats itself, then we’ll report on it. Otherwise, I’ll check those recipes off the list.
