I just realized I’m on a bit of a pecan kick today. First the haystacks and now these bars. Kind of funny actually because I didn’t like nuts growing up in my food at all. My Grandma always said “your tastes will change as you get older” and I guess she was right. Although, I seem to remember her telling me that when I would wrinkle my nose because she was making some kind of horrible smelling creamed fish for dinner. Luckily, my tastes haven’t elevated to that level.. But overall, she was right. My tastes have dramatically changed, especially over the past five or so years.
These pecan bars are perfect. Well, perfect in my eyes anyway. I never liked pecan pie growing up because I didn’t like all the filling. I preferred a little filling with a lot of crust. The original recipe for these bars came from Recipezaar and had gluten and dairy (of course). I tweaked it a lot to get it to my liking. Now it has the perfect amount of crust verses filling and comes in the form of a handy little bar and not a mushy pie with too much filling and not enough crust. These bars also freeze very well for use later. They are also quite tasty straight from the freezer. They don’t freeze completely solid so you can grab one whenever you like.
Preheat oven to 350 degrees. Spray an 9×11 baking pan with non-stick spray and set aside.
For the Crust:
1/2 Cup Sugar
1/2 teaspoon sea salt
1 teaspoon Xanthan Gum
2 1/2 Cups Mama’s All Purpose Almond Flour
1 Cup Dairy Free Butter (I use Soy Free Earth Balance)
Place all dry ingredients in a medium bowl and whisk. Add the butter and cut in. (I use my fingers and crumble the mixture through them until it is broken down into large pea size pieces.)
Pour mixture into the greased pan and pat down until it is firm and forms a crust. I use parchment or a plastic bag sprayed lightly with non-stick spray. You can also use your hands but when the butter warms it will stick and be very frustrating.
Bake crust in pre-heated oven for 30 minutes or until edges begin to lightly brown.
While the crust is baking, prepare the topping:
2 Large Eggs plus 1 Egg White
1 teaspoon of Pure Vanilla Extract
1 1/2 Tablespoons Dairy Free Butter
3/4 Cup Sugar
3/4 Cup Dark Karo Syrup
1 1/4 Cups Pecan Halves, roughly chopped
Place all ingredients except the chopped pecans in a large bowl and whisk well until combined. Add nuts, whisk.
When the crust is done, remove from oven and pour pecan mixture over the hot crust.
Bake for 30 minutes. Cool and cut into squares.