Every year as it gets close to the holiday season I think about trying a pecan pie or pecan bars. This year I finally got to it. It helped to have the smell of toasted pecans wafting through my kitchen while I tested pecan sandies. Now I'm adding toasted pecans to my salads too. They go great in a mix of tender greens with some goat cheese, dried cherries, and a simple balsamic vinaigrette.
There are three layers to these bars: first there is a shortbread crust, then a caramel layer is brushed across the crust, and finally the chopped pecans are sprinkled across the caramel layer. For the caramel layer I use a mix of dates and coconut milk. It's very light and creamy, and holds the chopped pecans in place. But what it's not is sticky. If you want the sticky kind of caramel, swap the date layer with caramel sauce.
Optionally, if you're a chocolate fan I recommend drizzling melted chocolate across the pecans. Then place the bars in the refrigerator or freezer to set. They also taste great straight out of the freezer. Enjoy!
Michele Harter says
These were relatively easy to make. They taste great and even better knowing they aren't full of sugar!
Thanks, Michele! Agree, love that they're sweet without a lot of sugar (or honey or maple syrup for that matter).
Deborah Nitzberg says
Can you make this recipe without the coconut flour? If not, what can I substitute?
Hi Deborah, I haven't tested it but you can omit the coconut flour and add more almond flour. It's two tablespoons of coconut flour so just replace it with two tablespoons of almond flour. Because coconut flour absorbs moisture, the dough may be a bit more moist, in which case add a bit more almond flour so it's easy to press into the pan.
terri Brossard says
Hi
I want to make these for someone who’s on a SCD diet. If I use the honey will they be “legal”?
Hi Terri, yes, these are SCD legal, and you'll use honey in the shortbread crust.