Grain-Free Caramel Pecan Bars
Gluten-Free, Grain-Free, Egg-Free, Modern Paleo
These little pecan pie bars are filled with nutty goodness, rich caramel, and butter shortbread, meaning they're perfect for any occasion. Easy to bake and even easier to eat, thanks to our Cassava Flour. The addition of coconut sugar and flakey sea salt really amp up that flavorful, festive goodness!
Ingredients
Crust:
- 1 ½ cups Otto's Naturals - Cassava Flour
- 1 cup coconut sugar or brown sugar
- ½ cup salted butter (grass-fed)
Topping:
- 2 cups pecan halves
- 1 cup salted butter (grass-fed)
- ¾ cup coconut sugar or brown sugar
- Flaky sea salt
- Optional: 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a standing mixer with the paddle attachment, mix all the crust ingredients together on a low speed for about 90-120 seconds.
- Press the mixture into the bottom of a 9x13-inch baking pan and sprinkle the pecans on evenly. Set aside.
- In a small sauce pot, combine the butter and the brown sugar. Cook over medium heat, stirring until it comes to a boil. Boil for one minute; it will become homogenous and begin to rise up the sides of the pot.
- Pour the mixture over the nuts as evenly and quickly as you can. Sprinkle with flaky sea salt.
- Bake for 20 minutes in the center of the oven.
- If you like chocolate with nuts, sprinkle the chocolate chips at this time to let them melt into the bars a little.
- Cool for a few hours, then cut one strip out of the pan and cut into squares with a sharp knife. This makes for easier release of the rest of the bars. Lift out the remainder of the bar, cut into strips and then into squares.
NOTE: You can store these with baking paper in between the squares, but it's easier to cover the glass pan and stick the whole thing in the refrigerator.
