Pecan Pie Bars Recipe
These pecan pie bars offer a delightful combination of sweet, tangy, and nutty flavors. The crisp shortbread base, fruity filling, and crumbly streusel topping make them a perfect treat for any occasion.
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Ingredients:
Crust:
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| Ingredient | Quantity |
|---|---|
| Coconut oil, melted | 100 grams |
| Panela sugar | 50 grams |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| White spelt flour | 150 grams |
Filling:
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| Ingredient | Quantity |
|---|---|
| Ripe apricots, thinly sliced | 5 |
| Panela sugar | 50 grams |
| White spelt flour | 15 grams |
| Lemon juice | From half a lemon |
| Smoked salt | A pinch |
Streusel Topping:
| Ingredient | Quantity |
|---|---|
| Old-fashioned oats | 50 grams |
| Panela sugar | 70 grams |
| White spelt flour | 30 grams |
| Coconut oil | 50 grams |
| Toasted pecans, crushed | 80 grams |
Instructions:
- Make the shortbread: Combine flours, sugar, and salt in a bowl. Add in the melted coconut oil and vanilla, and mix until combined. Press the mixture into a baking pan and bake at 150°C (300°F) for 12-15 minutes. Set aside to cool.
- Make the filling: Mix the sliced apricots with the lemon juice, flour, salt, and spices. Pour this mixture over the baked crust.
- Make the streusel topping: Combine all the ingredients for the topping in a bowl and cover the bars with it.
- Bake: Turn the oven temperature up to 175°C (350°F) and bake the bars for 30-35 minutes, or until golden.
- Cool and serve: Wait until the bars are cold before cutting them. Enjoy with dairy-free ice cream!
