INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
TOASTED PECANS
Step 1
Preheat oven to 350 degrees.
Step 2
Place pecans on rimmed cookie sheet, and toast for 5-7 minutes. They should be aromatic but not burned.
Step 3
Remove from oven and set aside.
SHORTBREAD
Step 1
Preheat the oven to 325°F. Excessively grease a 9 X 13 pan. If you do not do this, the shortbread will stick to the pan.
Step 2
In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and salt together.
Step 3
Cut cold butter (or coconut oil) into small pieces or squares. Pulse in a food processor, or press into dry mixture with a fork until it looks like corn meal (it is okay to have some chunks of butter in your mixture- this is shortbread).
Step 4
Add two to four TBS of cold water to the mixture - it should begin to loosely combine.
Step 5
Place in greased 9 X 13 dish and press dough evenly into dish. It will come together when you press it into dish.
Step 6
Bake for 25- 30 minutes, until edges are brown, and parts of the shortbread surface lightly browns. Remove from oven, and let cool.
CHOCOLATE GANACHE
Step 1
While shortbread is cooking make the ganache.
Step 2
In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream.
Step 3
Whisk the mixture continuously until ganache is smooth and warm. Set aside.
PECAN PIE FILLING
Step 1
Once shortbread is out of oven and cooling, preheat oven to 350 degrees.
Step 2
In a large mixing bowl with a whisk, mix Brown Swerve and eggs until creamy.
Step 3
Add the chopped pecans, melted butter, tapioca starch, and vanilla extract, and stir to combine.
TO ASSEMBLE THE BARS
Step 1
Spread ganache across cooled shortbread crust.
Step 2
Sprinkle pecan halves over the ganache.
Step 3
Gently spread pecan pie filling across ganache.
Step 4
Cook at 350 degrees for 25-30 minutes until top of pie bars are brown.
Step 5
Let cool to room temperature and serve.
*You can cut them warm - they just won't hold together as well, but they are still yummy!
Makes 30 servings.
