*Recipe from The Big Man's World
INGREDIENTS:
Shortbread Crust:
1 cup coconut flour
3 tbsp Keto Maple Syrup
1/3 cup coconut oil
Gooey Pecan Topping:
1/2 cup coconut oil
5 tbsp Keto Maple Syrup
2/3 cup granulated sweetener of choice
1/4 tsp salt
2 cups Dickey Farms pecans
INSTRUCTIONS:
Preheat the oven to 350°F. Line an 8x8 inch pan with parchment paper and set aside.
In a large mixing bowl, combine your coconut flour, syrup, and coconut oil and mix well, until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
While the shortbread is baking, prepare pecan topping.
In a small saucepan, on medium heat, heat up the syrup, coconut oil, granulated sweetener, and salt. Once the granulated sweetener has become liquid and the mixture begins to bubble, add the pecans and continue cooking for one minute, before removing from the heat.
Remove the shortbread from the oven, and top with pecan caramel mixture. Spread to cover entire shortbread. Bake for an extra 5 minutes. Be careful not to overbake.
Remove the pecan pie bars from the oven and allow to cool completely. Once cool, refrigerate for 1 hour. Slice into bars.
Enjoy!
