These Pecan Pie Bars must be on your Thanksgiving menu this year! Simple, buttery crust layered with maple caramel and crunchy pecans. It’s very easy to make and was given the Dad stamp of approval—which is when you know they’re GOOD. They only lasted a day in my house. These bars are bound to become your new favorite treat!
Pecan Bars
Crust:
- 2 cups almond flour
- 1/4 cup coconut oil, solid
- 1 tsp cinnamon
- 1 tsp bourbon
- 1/2 tsp salt
- 4 to 6 tbsp ice water
Filling:
- 2 cups pecans
- 3/4 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tbsp blackstrap molasses
- 1 tbsp vanilla infused bourbon
- 1/2 tsp salt
- 3 tbsp cassava flour
Preheat the oven to 350°F and line and 8x8 baking dish with parchment paper.Pulse together the flour, cinnamon, and salt in a food processor and add in the coconut oil and bourbon. Slowly drizzle in the cold water until a dough forms. Press the dough into the baking dish and use a fork to poke holes in the bottom. Bake for 13-15 minutes and let it cool while you prepare the filling. For the filling, melt together the coconut oil, maple syrup, and coconut sugar in a small sauce pan on medium heat. Once the mixture is smooth, allow it to slowly boil, then stir in the bourbon, salt, blackstrap molasses, and cassava flour. When the ingredients are well combined and a bubbly caramel has formed, add the pecans (half roughly chopped and the rest left unchopped. Stir to evenly coat and pour the filling over the crust, and bake for 30-35 minutes. Once done, let the bars set a room temperature for about 30 minutes and put in the refrigerator to set until ready to slice and eat. Enjoy!!
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