Pecan Bars

SERVES 16 Ingredients Crust • ¾ cup almond flour • ⅓ cup palm sugar • ¼ cup pecans, toasted and chopped coarse • ¼ teaspoon salt • ¼ teaspoon baking powder • 3 tablespoons (45 ml) coconut oil—more if needed to moisten • ½ tablespoon water Filling • ⅓ cup palm sugar • ⅓ cup honey • 2 tablespoons (30 ml) coconut oil, melted • 1 tablespoon (15 ml) bourbon or dark rum or ½ teaspoon rum extract • 2 teaspoons (10 ml) vanilla extract • ¼ teaspoon salt • 1 large egg • ¾ cup pecans, chopped coarse • Coconut oil for greasing foil Preparation 1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil. 2. Pulse flour, palm sugar, pecans, salt, and baking powder together in a food processor until combined (about five pulses). Sprinkle coconut oil over top, add ½ tablespoon of water, and pulse until mixture is pale yellow and resembles coarse cornmeal (about eight pulses). Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until crust is fragrant and beginning to brown (about 20 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes. 3. Whisk palm sugar, honey, coconut oil, bourbon, vanilla, egg, and salt together in a saucepan over medium heat until palm sugar dissolves. Stir in pecans. Spread filling evenly over crust. Bake until top is golden brown (22 to 25 minutes), rotating pan halfway through baking. 4. Let bars cool completely in pan on wire rack for about two hours. Remove from pan using foil sling and cut into sixteen squares. Serve.

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Pecan bars press a nutty almond crust under a gooey honey-bourbon pecan filling that bakes into a glossy, praline-like top. They cut into clean squares once cool and taste like the holidays. Two hours of patience and the pan does the rest.

Pro Tips

• Pulse the crust until it resembles coarse cornmeal. Over-processing the pecans makes an oily base that will not press firmly.
• Press the crust firmly into an even layer and bake it until fragrant and lightly browned. A pale crust stays soggy under the filling.
• Whisk the filling in a saucepan over medium heat until the palm sugar dissolves before stirring in the pecans. Grainy sugar makes a dull top.
• Bake the filled bars until the top is golden, 22 to 25 minutes, rotating the pan halfway through.
• Cool completely, about 2 hours, before cutting. The filling needs that time to set into clean slices.

Frequently Asked Questions

Can I make pecan bars without bourbon?

Yes. Dark rum works, or 1/2 teaspoon of rum extract for an alcohol-free version with the same warmth.

How do I get clean cuts?

Cool the pan completely, lift the slab out with the foil sling, and use a sharp knife wiped clean between cuts.

How long do pecan bars keep?

Up to 4 days airtight at room temperature, or a week refrigerated. They freeze beautifully too.

Are pecan bars paleo?

Yes. Almond flour, pecans, coconut oil, palm sugar, honey, egg, and vanilla, with the bourbon entirely optional.

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