Coconut Pecan Bars

subheading: CRUST:

1 cup almond flour

1 egg

2 tbsp butter

2 tsp sweetener

subheading: FILLING:

9 oz Lily’s chocolate chips

¾ cup shredded coconut, unsweetened

½ cup chopped pecans

subheading: CARAMEL SAUCE:

½ cup heavy whipping cream

½ cup butter

½ cup brown sweetener

1 tsp vanilla

subheading: The Crust:

Pre-heat Oven to 300F

Mix crust ingredients together well into a consistent dough.

Press crust into greased 9x9 pan. Poke holes across the dough with a fork, and bake for about 40 minutes until golden brown.

subheading: The Caramel Sauce:

Add caramel ingredient to med sauce pan, melt butter on med heat.

Raise heat to bring the sauce to a boil, and whisk well for about 10 minutes being careful not to burn the sauce.

Pour thickened sauce into another dish and set it aside for later.

subheading: The Filling:

Pour chocolate chips on the crust and spread them out into an even layer.

Cover the chocolate layer with coconut.

Add the chopped pecans.

Pour the caramel slowly and evenly on top of the filling to make sure that it fills all the cracks and crevices

Bake at 300 for about 5 to 10 minutes.

Allow it to cool.

Chill before cutting and serving

You can cover and store any remaining pie in the refrigerator if you wish.

Page footer