Grain-Free Caramel Pecan Bars (Edit recipe)

These little delights are filled with pecan goodness and are perfect for any occasion. Easy to eat and even easier to make, thanks to our Cassava Flour. Made with coconut sugar and flakey sea salt to amp that flavorful nutty goodness!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	576
Fat:	44 g
Carbohydrates:	46 g
Protein:	3 g
Cholesterol:	60 g
Sodium:	223 mg
Fiber:	4 g
Sugars:	23 g
Calculated for total recipe.

by Otto's Naturals

View original recipe

Serves: 12-15

Ingredients

Crust

1.5 cups Cassava Flour
1 cup Coconut Sugar, (or brown sugar)
1/2 cup Salted Butter

Topping

2 cups Pecans, (pecan halves)
1 cup Salted Butter
3/4 cup Coconut Sugar, (or brown sugar)
Maldon Sea Salt Flakes
1 cup Semi-Sweet Chocolate Chips, optional

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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 the oven to 350 degrees Fahrenheit.
In a standing mixer with the paddle attachment, mix all the crust ingredients together on a low speed for about 90-120 seconds.
Press the mixture into the bottom of a 9 x 13 baking pan and sprinkle the pecans on evenly. Set aside for a moment.
In a small sauce pot combine the butter and the brown sugar, cooking over medium heat, stir until it comes to a boil. Boil for one minute you will see it become homogenous and begin to rise up the sides of the pot.
Pour the mixture over the nuts as evenly and quickly as you can. Sprinkle with flakey sea salt.
Bake for 20 minutes at 350 degrees in the center of the oven.
Remove, and if you like chocolate and nuts, sprinkle with the chocolate chips at this time. (I often skip this step b/c these are rich and delicious even without.)
Cool for a few hours, cut one strip out of the pan and cut into squares with a sharp knife. Then lift out the remaining plank, cut into strips and then into squares.

Notes

You can get fancy and store these with baking paper in between the squares, but I just cover the glass pan I baked in and stick the whole thing in the refrigerator.