Sugared Pecan Fudge Squares Sugared Pecan Fudge Squares

Sugared Pecan Fudge Squares IMAGE Image by: Sugared Pecan Fudge Squares IMAGE Author: Canadian Living

Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2015


  • 280 g dark chocolate chopped
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • pinch salt
Oat Cookie Dough:
  • 1/2 cup butter softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup gluten-free oat flour
  • 1/2 cup tapioca starch
  • 1/4 cup sorghum flour
  • 1/4 cup ground almonds
  • 1 teaspoon baking powder
  • 1/2 teaspoon each baking soda and xanthan gum
  • 1/4 teaspoon salt
Sugared Pecans:
  • 1 tablespoon pasteurized egg whites
  • 2 cups pecan halves
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt


Oat Cookie Dough: In bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together oat flour, tapioca starch, sorghum flour, ground almonds, baking powder, baking soda, xanthan gum and salt; stir into butter mixture just until combined.

Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven just until firm and golden, about 20 minutes. Let cool completely in pan.

Sugared Pecans: In large bowl, whisk egg white until frothy; stir in pecans, brown sugar and salt until coated. Spread onto parchment paper–lined rimmed baking sheet.

Bake in 375?F (190?C) oven until pecans are golden and sugar is hardened, 8 to 10 minutes. Let cool to cutting board; coarsely chop.

Fudge: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate; remove from heat. Stir in condensed milk, vanilla and salt until smooth.

Spread fudge onto base. Sprinkle pecans over top, gently pressing to adhere. Refrigerate until firm, about 1 hour. Lift out onto cutting board; cut into squares. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Tip from The Test Kitchen: To make oat flour, pulse large-flake oats in a food processor until fine.
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Sugared Pecan Fudge Squares