White Chocolate Pecan Pie Bars
Ingredients
Base
- 1 cup flour (can sub gluten-free blend)
- 1 cup almond meal
- 1/4 cup coconut sugar
- 1 tsp salt
- 1/3 cup coconut oil, melted
- 2 tablespoons plant milk (e.g., cashew milk)
Caramel Pecan Filling
- 2 cups pecans
- 1 tin (320g) non-dairy condensed milk (can sub coconut milk)
- 1/4 cup coconut sugar
- 3 tablespoons coconut oil
- 1 tsp salt
Topping
- 50g dairy-free white chocolate
Preparation
Prepare a square baking tin with non-stick paper and preheat the oven to 180 degrees C / 375 degrees F fan-forced.
Make the Shortbread Base: Mix all the base ingredients together until a dough forms. Transfer the dough as an even layer into the baking tin and use a fork to poke holes in it.
Bake the base for 12-15 minutes until golden. Remove it from the oven and refrigerate to cool.
Make the Pecan Caramel Layer: In a small pot on medium heat, add the condensed milk, coconut sugar, and coconut oil. Bring to a boil and then reduce the heat to a simmer for 6-8 minutes, stirring frequently to prevent burning. Add in the pecans and transfer the entire mixture as an even layer over the shortbread base.
Bake the slice for another 22-25 minutes until the pecans are nicely toasted.
Remove from the oven and allow the slice to fully cool. The caramel will firm up as it cools down.
Melt the white chocolate and drizzle it over the top of the slab. Return to the fridge for 30 minutes before slicing.
Storage tips: Store in an airtight container at room temperature for 3 days, in the fridge for a week, or frozen for months.
