Pecan Pie Bars
1 cup vegan butter (we used Earth Balance)
1/2 cup packed brown sugar
2 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup vegan butter
1 cup packed brown sugar
1 tablespoons coconut cream*
1 teaspoon vanilla
2 cups chopped pecans
Whipped coconut cream, for serving
sprinkle of ground cinnamon, for garnish
Preheat oven to 350 degrees.
To make the crust, cream together the butter and brown sugar in a stand up mixer or with beaters. Add flour and salt and mix until crumbly. Press into a parchment-lined 9x13 inch pan. Bake for 20 minutes or until golden.
While the crust bakes, prep the pecan topping by whisking together butter, brown sugar, coconut cream, and vanilla in a medium saucepan over medium heat until everything melts and combines, about 5 minutes. Once the mixture comes completely together, add the chopped pecans and mix them in. Continue cooking over low heat, stirring occasionally until the crust is finished cooking.
When the crust finishes, remove it from the oven and pour the pecan mixture over the crust. Return the pan to the oven and bake for an additional 20 minutes.
Remove from the oven, let cool completely, then slice into 12 (or more) equal squares. Enjoy!
Makes 12 3x3 in. squares.
Coconut cream is the thick white cream layer from the top of a can of full fat coconut milk. We also like using Trader Joe's brand coconut cream.
Leftover bars can be saved in an airtight container on the counter for up to a week.