Pecan Pie Bars


anorexicpecan-pie-barsI know this isn’t chocolate but it is worth sharing!!



Pecan Pie has never been so easy. This recipe has been adapted by combining the one in BHG Cookies and Bars 2010 and a few I found online.

  • For the crust:
  • 1 1/4 cup all purpose flour (you could go gluten free)
  • 1/2 castor (powdered) sugar
  • 1/4 tsp salt
  • 1/2 cup butter
  • For the filling:
  • 1 cup plus 1 tablespoon maple syrup
  • 1/2 cup maple sugar (you can substitute with Organic whole cane sugar or sucanat)
  • 2 tablespoons butter
 or ghee
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Celtic sea salt
  • 1 – 1 1/4 cups whole pecan halves

Preheat oven to 350.

For the crust: in a medium bowl stir together the flour, castor sugar and salt. Cut in the butter with a pastry cutter til it resembles small crumbs. Press this mixture into an 8x8x2 ungreased pan. Bake 20 minutes or until golden brown.

Meanwhile: Simmer maple syrup over medium until it reaches 225ºF, about 10 -15 minutes. While syrup is simmering, place maple sugar and butter in a Pyrex type mixing bowl. As soon as the syrup reaches 225ºF, pour hot syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Temper in the eggs adding a little of the syrup to the eggs then the eggs to the syrup. Whisk. Add vanilla and sea salt.

Bake @ 350 for 20 minutes or until the filling is set. Cool on a wire rack. Cut into bars. Store in the fridge for up to a week.


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