CHOCOLATE CARAMEL
PECAN BARS
This is a recipe Yara Eloff, our sweet, beautiful Spanish daughter-in-law, brought to our house. She wanted us to make this dessert, so here you are! Make these only if you have wonderful will power. My husband and I polished off almost all of
these in 3 days flat! I don't think Yara and Jonathan got more than one or two pieces each!! There is something
so wonderful about the texture straight out of the refrigerator. Pecans, chocolate and caramel go together so
well too. I used unsweetened carob chips and these were so good. I can only imagine how good they would be with real sugar-free chocolate chips. Chocolate gives me migraines, so unsweetened carob chips are better than nothing for me! The reason for the "funny" instructions...i.e. the melted butter poured over at the end (which is what I did) is that initially the crust was too crumbly and pouring the butter over the baked dessert saved it in the most delightful way!! It is quite possible that simply adding that melted butter to the crust alone will be fine.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
3
cups pecans, roughly chopped (750 mL)
Crust: (alternative - use 2 cups almond flour PLUS 2 tbsp oat fiber)
1 cup Gluten-Free Bake Mix 2 (click for recipe), OR (250 mL)
Grain-Free, Gluten-Free Bake Mix, OR Keto Bake Mix
Grain-Free, Gluten-Free Bake Mix, OR Keto Bake Mix
1 cup ground almonds (250 mL)
(sliced almonds ground in coffee-bean grinder, OR
less ideal...almond flour)
(sliced almonds ground in coffee-bean grinder, OR
less ideal...almond flour)
1/3 cup
butter, melted (75 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
Filling:
Dulce de Leche (click for recipe)
2 tbsp unsalted butter,
melted (30 mL)
1 cup sugar-free chocolate chips (250 mL)
1/4 cup
unsalted butter, melted (60 mL)
Preheat
the oven to 350°F (180°C).
Spread
the pecans out on a baking sheet and bake about 8 minutes, or until they are
fragrant. Remove from oven and set aside
in a bowl.
Grease
a 13 x 9-inch (33 x 23 cm) baking dish.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free, Gluten-Free Bake Mix, OR Keto Bake Mix, and ground almonds (or use the alternative mentioned in the ingredient listing). In small bowl, combine melted butter and
liquid sweetener. Stir into dry ingredients.
Press mixture into baking dish (use plastic wrap to help spread the
crust evenly). Remove plastic wrap. Bake 12 minutes.
Prepare
Dulce de Leche and add 2 tbsp (30 mL) unsalted butter. Add to pecans in bowl and stir to coat them
well. Spread the caramel pecan mixture
over the crust, and then sprinkle with chocolate chips. Bake 15 minutes. Remove from oven and drizzle 1/4
cup (60 mL) melted unsalted butter over the entire dish. Allow to cool, then refrigerate overnight
until set.
Yield: 36 bars
1
bar
159.9
calories
2.8
g protein
15.2
g fat
0.9 g fiber
3.5
g net carbs
SEE our beautiful
coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,
the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks This useful collection of cookbooks is expected to sell out
and they will never be reprinted again. Limited stocks, so get yours
while you can! KINDLE set available!
As an Amazon
Associate, I earn from qualifying purchases. Here is my Amazon store
for more of my favorite products: AMAZON
STORE Thank you for your support.