Makes 6 2-inch Bars
So you’ve been tasked with bringing the Pecan Pie to Thanksgiving dinner this year… Tired of the same old thing year after year? We’ve got just the update you’ve been looking for!
Try our recipe for Shortbread Pecan Bars. They pack in all the flavors of everyone’s favorite pie without completely reinventing the wheel.
Serve them as dessert, or dress them up a la mode for a nice decadent snack. Either way, they will satisfy!
In love with Pecans? Check out more recipes here. #IDKANCDT
FILLING
1/3 cup brown sugar
¼ cup organic sugar
4 Tbsp vegan margarine
¼ cup raw agave
2 Tbsp your choice of non-dairy milk
2 cups pecans, toasted and roughly chopped
1 tsp pure vanilla extract
PREP
Preheat the oven to 350°.
Line an 8-inch square pan with parchment paper long enough to overhang the edges.
SHORTBREAD CRUST
In a food processor, pulse vegan margarine, all-purpose flour, organic sugar, and sea salt until crumbly.
Press firmly into the prepared pan and bake for 25 minutes. Remove from oven and let cool.
FILLING
In a medium saucepan, combine brown sugar, organic sugar, vegan margarine, raw agave, and non-dairy milk and bring to a boil.
Reduce heat and let simmer, about 5 minutes. Remove from heat and stir in the chopped pecans and pure vanilla extract.
Spread the filling over the shortbread crust. Let cook completely and chill in the refrigerator for 8 hours or overnight until filling has set.
Notes + Serving Tips
Once chilled and set, lift the parchment paper to release the bars from the pan and unfold.
Using a sharp knife, cut into 2-inch squares.
Serve immediately or store in refrigerator for up to three days!