Caramel Pecan Pie Bars (Edit recipe)

Caramel Pecan Pie Bars are a sweet nutty, buttery-flavored sheet pan pie that features a wonderful salted caramel filling and lightly sweetened crumbly shortbread crust.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	458
Fat:	32 g
Carbohydrates:	41 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	270 mg
Fiber:	2 g
Sugars:	38 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 12

Ingredients

.75 cups Shortening, Butter-Flavored Vegetable
1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Almond Flour
.5 cup Brown Sugar
.75 tsp Salt
2-.25 cups Granulated White Sugar
.25 cup Water
1 tsp Lemon Juice
.25 cup Coconut Milk
.25 cup Coconut Oil
3 whole Eggs
1-.5 tsp Pure Vanilla Extract
.75 tsp Salt
2-.5 cups Pecans, Chopped or Pieces
1 Tbsp Nutritional Yeast

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325 degrees convection and 350 degrees conventional.
Pulse gluten-free all-purpose and almond flours, shortening, brown sugar, and salt in a food processor until the ingredients come together. This mixture will look like a loose dough, resembling sand.
Place the dough into a greased, lined 9x13-inch baking dish, pressing the dough flat and evenly throughout the bottom of the pan.
Bake the shortbread for 18-20 minutes, until golden brown. Pull from the oven and set aside while preparing the caramel filling.
In a medium to large-sized heat-resistant mixing bowl mix the eggs, 1/4 cup of sugar, and vanilla extract together. Set aside in a cool place.
In a large heavy saucepan combine 2-cups of sugar, lemon juice, and water. Stir the wet and dry ingredients with a fork, ensuring the sugar is completely mixed into the water before placing it on heat.nOn medium heat, cook the sugar mixture, swirling the pot around until the mixture turns into a rich caramel color, about 5-8 minutes or 320 degrees on a candy thermometer.
Once the color and/or temperature is achieved, pour the coconut milk very carefully into the saucepan.
Just after it starts to bubble, this will happen quickly since you are adding a room-temperature liquid to a boiling hot liquid, whisk the hot sugar caramel and coconut milk together. Turn off the heat.
Whisk in the coconut oil and salt until combined. Pour the caramel into a 2-cup heat-resistant measuring cup.
Temper the egg mixture with the caramel by pouring about a 1/4 cup of the hot caramel into the egg and sugar mixture while continually whisking rapidly. Once combined, repeat, and pour another 1/4 cup of the caramel into the egg mixture. After the mixture is incorporated pour the remaining caramel into the bowl, continually whisking. Set aside.
Put your pecan pieces into the baking dish covering the shortbread.
Pour the filling over the pecans, covering them. The pecans will float to the top.
Transfer the baking dish to the oven and bake for 25-30 minutes until the filling is firm when jiggled or the toothpick comes out clean.
Allow to cool and serve.