Recipe: Pecan Brittle Shortbread Bars
The beauty of a shortbread bar is that it’s actually quite delicious all on its own. And that rings true for these Pecan Brittle Shortbread Bars. But since it’s the holiday season, we added a brown sugar pecan brittle crunch on top! The bars are gluten and dairy-free, but still have all the richness and delicate crumb of a butter-based treat.
Refined coconut oil is milder in flavor and will not create a strong coconut taste in recipes. But coconut flour and regular coconut oil both contribute a more notable flavor. The coconut oil and vegan butter are options that could work in both the crust and the pecan topping, so pick your preference, or mix and match!
Pecan Brittle Shortbread Bars
Serves 12-16 slices
Ingredients
- 1 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C maple syrup
- 1/3 C coconut oil, melted
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 C vegan butter, melted
- 1/4 C maple syrup
- 2/3 C brown sugar
- 1 tsp vanilla
- 1 Tbsp milk of choice
- 2 C chopped pecans
- 1/8 tsp salt
Directions
- Preheat oven to 350°F and prepare an 8×8-inch pan by lining it with parchment paper.
- In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into the bottom of the pan.
- Bake for 15-17 minutes or until slightly golden brown. Let the crust cool completely.
- In a saucepan, heat vegan butter, brown sugar, and maple syrup over medium heat until boiling (about 3-4 minutes), stirring consistently.
- Once boiling, stir constantly and let bubble for two minutes, and then turn off the heat (don’t cook longer as this will result in burned sugar). Sugar should be starting to thicken.
- Stir in the vanilla extract and milk. This will also help to achieve a thick and uniform consistency. Add pecans and stir to coat thoroughly with sugar mixture.
- Pour mixture over cooled crust and sprinkle with 1/8 tsp salt.
- Bake in the oven for 20-22 minutes.
- Let cool on the counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
Swaps:
- For the coconut oil: butter or vegan butter
- For the brown sugar: coconut or date sugar
Recipe inspired by: Healthy pecan pie bars