CHUNKY CHOCOLATE PECAN SQUARES
A decadent treat that makes a good addition to a party plate of squares. I used sliced almonds here (not really recommended). Either use chopped pecans, walnuts or hazelnuts or an extra 1/2 cup chocolate chips.
Graham Cracker-like Crust:
2/3 cup Low-Carb Bake Mix, OR Gluten-Free Bake Mix
2/3 cup ground almonds
1/3 cup butter, melted
2 SPLENDA® packets
Filling:
3 eggs
1/2 cup any Sugar Free Pancake Syrup, OR
Maple Syrup, page 172, Splendid Low-Carbing
1/3 cup SPLENDA® Granular
2 tbsp butter, melted
1/2 tsp vanilla extract
1 cup sugar free chocolate chips
(sweetened)
3/4 cup chopped pecans
Graham Cracker-like Crust: In medium bowl, combine Low-Carb Bake Mix, page 64, ground almonds, butter and SPLENDA®. Press into an 8-inch (20 cm) square glass dish. Bake in 350°F (180°C) oven 10 minutes.
Filling: In medium bowl, beat eggs with fork. Stir in Ketogenics® Sugar Free Pancake Syrup, SPLENDA® Granular, butter and vanilla extract. Stir in chocolate chips and pecans. Pour over prepared crust.
Bake in 350°F (180°C) oven 25 minutes, or until filling has set. Cool in pan on wire rack. Cut into squares and refrigerate.
Helpful Hints: These squares can be frozen. 1 cup (250 mL) Chocolate chips = 6 oz (180 g).
Nutritional Analysis (with pecans): 25 squares, 1 square per serving:
100.4 calories, 3.0 g protein, 7.7 g fat, 1.6 g carbs
~~Bits & Bites~~
Cookies are usually stored at room temperature in an airtight container. They usually freeze well in airtight containers or freezer bags up to 4 months.