Pecan Pie Salted Caramel Bars
You will never want plain pecan pie again! These pecan pie bars combine rich, gooey, homemade salted caramel filling with texture and crunch from the nuts, and the soft,tender almond crust is the perfect base for it all. Thick, rich, decadent, filling, salty-and-sweet, so wonderfully satisfying.
Servings 16
Ingredients
Base Crust
- 1 cup almond flour
- 1/2 cup pecans
- 1/2 cup desiccated coconut
- 1/2 cup dates, soaked 30 minutes and drained
- 1 tablespoon cinnamon
Salted Caramel Layer
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Toppings
- 1/2 cup crushed pecans
- 1/2 cup chocolate chips - optional
Instructions
Base Crust
- Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almond flour, pecans, coconut, dates and cinnamon in a food processor and process until well combined and the mixture is sticky; add a little water, a tablespoon at a time if needed for the dough to come together. Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.Scoop mixture out into lined pan and spread evenly with a spatula or back of a spoon.
Salted Caramel Layer
- Blend dates, water, vanilla, and salt until smooth. Spread over the base crust with a spoon. Toppings: Sprinkle with crushed pecans and chocolate chips and press gently into the caramel layer.Refrigerate for at least 30 minutes. Slice into 16 bars or more smaller squares to serve.Will keep up to a week in fridge or up to 3 months in freezer. If frozen take out 20 minutes before serving to soften.