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 (I used cashew)
Caramel pecan filling
- 2 cups pecans
- 1 tin (320g) non-dairy condensed milk (can sub for 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. Preheat the oven to 180 degrees C / 375 degrees F fan-forced.
Mix all the base ingredients together until a dough forms. Transfer this as an even layer into your baking tin and use a fork to poke holes in it.
Bake the base for 12-15 minutes until golden. Remove and place it in the fridge to cool.
Add the condensed milk, coconut sugar, and coconut oil to a small pot on medium heat. 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 then 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, then drizzle it over the top of the slab. Return to the fridge for 30 minutes before slicing.
Tips
Store in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for several months.
