Pecan Pie Bars are one of the best pecan recipes you’ll try and they are easier than pie. It’s a cross between a classic Pecan Pie and a cookie.
This is a family favorite. Perfect for holidays and family gathering.
Ingredients
For the crust:
- 100 grams coconut oil melted
- 50 grams panela sugar
- 1 teaspoon vanila extract
- 1/4 teaspoon salt
- 150 grams white spelt flour
For the filling:
- 5 ripe apricots thinly sliced
- 50 grams panela sugar
- 15 grams white spelt flour
- juice from half a lemon
- a pinch of smoked salt
For the streusel topping:
- 50 grams old-fashioned oats
- 70 grams panela sugar
- 30 grams white spelt flour
- 50 grams coconut oil
- 80 grams toasted pecans crushed
How To Make Pecan Pie Bar
- To make the shortbread, combine flours, sugar and salt in a bowl.
- Add in the melted coconut oil amd vanilla and mix until combined.
- Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes.
- Set aside to cool.
- To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust.
- Make the topping by combining all the ingredients in a bowl and cover the bars with it.
- Turn the temperature up to 175ºC (350F) and bake the bars for 30-35 minutes or until golden.
- Wait until they’re cold to cut them and enjoy them with some dairy free ice-cream!
