Servings
9 - 12
Prep Time
10 minutes
Cook Time
40 minutes
Author:
Missy J’s
These delicious bars are like mini squares of pecan pie bliss. They are gooey, chewy and absolutely delicious. The recipe comes together easily and you can make this refined sugar free or sugar free and even make it gluten free by switching out the flour to your favorite GF mix. However you decide to make them, they will taste amazing and bring back fond memories as you smell the nutty, sweet aroma while it bakes in the oven.
Ingredients
6 tbsp unsalted butter, melted and cooled
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1 cup whole wheat pastry flour
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1/3 cup coconut sugar or allulose
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1/4 teaspoon sea salt
2 large eggs, at room temperature
2 tbsp heavy whipping cream or light cream
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½ cup coconut sugar or allulose
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¼ cup maple syrup or allulose syrup
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1 tbsp whole wheat pastry flour
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¼ tsp sea salt
½ tsp apple cider vinegar or white vinegar
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1 tsp pure vanilla extract
1 cup pecans, chopped, plus halves for topping
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1/3 cup carob chips, plus extra for topping
CAROB PECAN BARS
Crust
Filling
Directions
CAROB PECAN BARS
Preheat your oven to 350°F. Lightly butter an 8x8-inch baking dish.
Make the crust by combining melted butter, flour, coconut sugar, and sea salt in a medium bowl. Stir with a wooden spoon until it all comes together. Pour the mixture out into your prepared pan and pat it down in an even layer, pressing it about ½-inch up the sides. Bake for 15-20 minutes, until lightly golden and a bit brown around the edges.
Make the filling while the crust bakes, reducing the oven temperature to 325°F when the crust is removed.
Whisk together eggs, cream, coconut sugar, and maple syrup in a large bowl until smooth and syrupy. Mix in vinegar, vanilla extract and sea salt, then whisk in flour until thoroughly blended and smooth. Stir in pecans and carob chips.
Pour the mixture over the still-warm, baked crust and spread it out evenly. Sprinkle extra carob chips on top and place some pecan halves on the filling. Bake for 20-25 minutes until firm and set around the edges and it still feels just a tiny bit soft in the middle. Don’t over bake, you want it to be slightly gooey. Transfer to a wire rack to cool completely. Refrigerate for 1 hour before slicing into squares. Enjoy these gooey, chewy, sweet bars.
Recipe Note
You can easily double this recipe and place it in a 9x13 pan instead.
