(Gluten-Free) Almond Pecan Bars

Adapted from mom’s recipe and DeliciousMeetsHealthy

Ingredients

Makes 24 bars

Crust

2 ½ cups almond flour

1 cup sugar (I used coconut sugar)

1 cup finely ground pecans

½ teaspoon fine grain salt

½ cup butter, softened

Topping

¼ cup maple syrup

½ cup honey (pick one with a mild taste)

½ cup sugar (I used coconut sugar)

4 tablespoons milk (I used almond milk)

6 tablespoons butter

¼ teaspoon fine grain salt

1 teaspoon vanilla extract

3 cups coarsely chopped pecans

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Line a 13x9-inch baking pan with foil, allowing 2 inches to extend over the sides. Lightly grease it with melted butter. Set aside.

In a bowl mix almond flour, sugar, chopped pecans, and salt.

Add softened butter and using your hands mix until a mixture resembles a coarse meal.

Press mixture in the bottom of the prepared pan.

Bake in the oven for 20 minutes. Remove and let cool completely on a wire rack.

When the crust has cooled make the topping.

Combine in a saucepan (preferably with a thick bottom) maple syrup, honey, sugar, butter, and salt. Bring to a gentle boil over medium heat and cook for 1 minutes, until the mixture is smooth.

Remove from the heat and stir in vanilla extract and chopped pecans.

Pour pecan topping over cooled crust.

Bake in the oven for 15 minutes, or until the topping bubbles.

Cool bars completely in pan on a wire rack, about 1 hour.

Chill in the refrigerator for 1 further hour before cutting.

Store in an airtight container in the refrigerator for up to 1 week.