Chocolate Pecan Pie Bars

Toasted Pecans

1. Preheat oven to 350 degrees.
2. Place pecans on rimmed cookie sheet, and toast for 5-7 minutes. They should be aromatic but not burned.
3. Remove from oven and set aside.

Shortbread

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.
2. In a medium mixing bowl or food processor, mix the almond flour, coconut flour, Swerve, and salt together.
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).
4. Add two to four TBS of cold water to the mixture - it should begin to loosely combine.
5. Place in greased 9 X 13 dish and press dough evenly into dish. It will come together when you press it into dish.
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

1. While shortbread is cooking make the ganache.
2. In a saucepan over medium-low heat, add the chocolate, heavy cream, Swerve, and sour cream.
3. Whisk the mixture continuously until ganache is smooth and warm. Set aside.

Pecan Pie Filling

1. Once shortbread is out of oven and cooling, preheat oven to 350 degrees.
2. In a large mixing bowl with a whisk, mix Brown Swerve and eggs until creamy.
3. Add the chopped pecans, melted butter, tapioca starch, and vanilla extract, and stir to combine.

To Assemble the Bars

1. Spread ganache across cooled shortbread crust.
2. Sprinkle pecan halves over the ganache.
3. Gently spread pecan pie filling across ganache.
4. Cook at 350 degrees for 25-30 minutes until top of pie bars are brown.
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.