These Pecan Chocolate Chip Shortbread Bars are unlike anything you’ve ever tasted, with a simple almond flour shortbread crust, and a thick layer of pecans and chocolate. As an added plus, these bars also happy to be paleo friendly, vegan, gluten-free, and dairy-free too! They are a but like my Paleo Magic Cookie Bars, but with pecans!
AHHHHHH I am so excited for you guys to make these!
Almond flour – Hopefully you guys like almonds, because the base requires almond flour. If you want to try a substitution, you can be my guest, I just haven’t had the chance to test a million versions to see what would come out best.
Cinnamon – Cinnamon is the spice of choice in this recipe!
Maple syrup – You can use maple syrup or any other liquid sweetener. I prefer using maple syrup, because maple syrup has a taste that screams fall!
Flax egg – To make a flax egg, all you have to do is whisk together 1 tablespoon ground flax seed + 3 tablespoons water, and let it thicken for about 5 minutes. The flax egg is an egg substitute. If you prefer using an egg, feel free to do so!
Pecans – Head to the store and purchase some pecans, they are the star of this recipe. I prefer purchasing whole pecans and chopping them myself because they are fresher, but you can always purchase pecans pre-chopped!
Coconut oil – Coconut oil is the best oil to use in this recipe, hands down!
Nut butter of choice – You can pick your favorite nut butter. I love using pecan butter when I have a jar on hand, but other times, I just use a creamy almond butter, and omg…YUM!
Coconut sugar – The coconut sugar adds both taste and texture, so if you can use it, please do!
Coconut milk – The full fat coconut milk is a must. I purchase a can of coconut milk, and use only the thick part at the top of the can.
Chocolate chips – You can use any chocolate chips that you’d like! I always grab dairy free chocolate chips, because I find them easier to digest, but do you! You know what also would be good in place of the chocolate chips?!?! BUTTERSCOTCH CHIPS!!!
To make these bars, it couldn’t be easier.
First, you mix together the shortbread base in a bowl, transfer it to a baking dish, press it down as evenly as you can, and then bake for 10 minutes. The mixture will definitely be somewhat crumbly, but that is ok! It will all work out in the end, I promise!
Then, you make the top layer! All you have to do is heat a small saucepan on the stove, then whisk together the coconut oil, maple syrup, nut butter, and coconut sugar, until there are no clumps left. Then you add in the pecans, and pour the entire mixture over the shortbread layer. Last, you add the chocolate chips and bake!
The key to getting perfect squares is to make sure to let the bars cool COMPLETELY before slicing into them. Trust me on this. If you want bars that hold together well, for the love of God, let them cool!
The best way to store these is…
To not store them at all and to eat them immediately! 🙂 In my house, these bars don’t last more than a day, they are that good. But, if you have leftovers, you can store them in the refrigerator for up to one week!
If you make this recipe, please be sure to leave a rating and comment below, and tag me on Instagram so I can repost your beautiful creations!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!