INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
SHORTBREAD
Step 1
Preheat the oven to 325°F. Grease a 9 X 13 pan, and line with parchment paper to ensure easy removal of bars from pan.
Step 2
In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and salt together.
Step 3
Add melted butter to mixture and press in with a fork until well combined. Add 1 TBS of cold water to the mixture - it should begin to loosely combine.
Step 4
Press dough evenly into baking dish. It will come together when you press it into dish.
Step 5
Bake for 20- 25 minutes, until edges are brown, and parts of the shortbread surface lightly browns. Remove from oven, and let cool.
CONDENSED MILK
Step 1
Combine Swerve and water in medium saucepan over medium heat. Bring to a boil, stirring to dissolve Swerve. Cook undisturbed for 7 to 10 minutes. It will begin to smoke a bit and turn light brown when ready.
Step 2
Remove mixture from heat. Stir in cream, butter and vanilla extract. Let cool for 5 minutes.
Step 3
Sprinkle xanthan gum over sauce. Whisk quickly to combine. Let cool for at least 15 minutes.
Step 4
Set aside.
SALTED CARAMEL SAUCE
Step 1
In a medium saucepan over medium heat, combine the butter, Swerve, and molasses. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it). Remove from heat and add the cream. Mixture will bubble vigorously.
Step 2
Sprinkle the surface with xanthan gum and whisk in quickly to combine. Add the salt and whisk in. Return the mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in the water until well combined.
Step 3
Set aside.
FUDGE TOPPING
Step 1
In a microwave-safe bowl, combine chocolate, Swerve, 9 oz (1 1/8 cup) condensed milk and butter. Microwave, uncovered, in 30 second increments, stirring in between each increment, until the chocolate is completely melted. Whisk mixture until smooth, then whisk in vanilla extract.
Step 2
Spread mixture over the shortbread into an even layer.
Step 3
Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans.
Step 4
Refrigerate until firm; about 2 hours or overnight. Cut into small squares and let sit out for 30 minutes or come to room temp, and enjoy!
Makes 24 servings.
