• Andrew BeauChamp

Chocolate Pecan Carmel Bars


I have been working on my 6th cookbook a sequel to my first cookie book when I came across this recipe written on the back of chicken recipe, it's from 2007, and I do not think I have made it since then. It is a simple recipe with a few steps and I was thinking if you swap out the 1/2 cup of flour for a non-gluten flour this recipe would gluten-free.



Ingredients

1 cup of Almond Flour

½ cup of unbleached flour

1 stick of unsalted butter – room temp

½ cup of raw sugar

6 tablespoons of unsalted butter

1 cup of raw sugar

3 tablespoons of raw honey

3 tablespoons of heavy cream

2 tablespoons of real maple syrup

1 ½ cups of chopped pecans

½ cup dark chocolate chips

Directions

Preheat oven to 350 degrees

Line a 9 inch by a 13-inch baking pan with 2 sheets parchment-paper, overlap parchment so that it hangs over the edge of baking pan in all 4 directions, this will be it easy to remove.

Place the first 4 ingredients into a food processor and pulse until a ball starts to form, turn out into the prepared baking pan and spread and pat out on the bottom evenly.

Bake for 12 minutes and remove and set aside.

Place butter in a med-saucepan and place over medium heat to melt. Once melted add the 4 ingredients, stirring well. Keep stir for a few minutes until the sugar has melted and everything is well combined. Pour over baked crust and sprinkle nuts on top and return to the oven and bake for 15 minutes. Remove from the oven and sprinkle the chips on top and place on a cooling rack.

Once set and cool enough to handle, from baking pan and let cool for about an hour. Peel off parchment and cut into squares.

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