So, I was trying to replicate Cracker Barrel’s Chocolate Pecan Pie, only as bars. obviously as a healthy version too, but that goes without saying amiright?? Well my butter to heavy whipping cream ratio was a little off, so it didn’t caramelize quite like I expected. Instead, it turned into this SuPeR cReAmY Ice cream dessert. So BOMB!!
For the crust, I mixed the almond flour and spelt flour because we didn’t have enough almond flour. It turned out to be a great texture. Just like a regular crust, only better for you! (I linked both there for you if you need to purchase either one!)
As you can see, I used Watkins Caramel Extract. It’s the brand I use most of the time, and am very happy with it. It has a great caramel flavor and i’ll link it for you in case ya need it. I also use McCormick a lot, but use whatever I can find, and is cheaper honestly.
I absolutely LOVE Lily’s Chocolate. Whether it’s their candy bars, or the chocolate chips!! I got these Baking Chocolate Chips for Christmas and was SO stoked to try them in a recipe. Also, Lily’s just sent me coupons for free chocolate bars. I guess you can say 2020 is my year. (I linked both so you can purchase either one, or stock up on both)
As always Share, Share, Share. Also, maybe Pin, and comment. I love all the ideas you guys give me for recipes and all the feedback!! Thank you all for your continued support. Tell your friends and family about me too! Find me on Facebook (Amy Croasmun) Pinterest, and Instagram (ac_unit18)
Chocolate, Pecan Pie Bars (Low-Carb, THM)
Ingredients
Crust
- 1 cup Almond Flour
- 1 cup Spelt Flour
- 4 tbsp Melted Butter
Filling
- 2 cups Heavy Whipping Cream
- 5 tbsp Butter
- 1 tbsp Pyure (or preferred sweetener)
- 1/4 tsp Caramel Extract
- 2/3 cup Lily's Baking Chocolate Chips
- 2/3 cup Chopped Pecans
Instructions
- Preheat the oven to 350F
- Mix the Almond Flour, Spelt flour, and Melted butter in a medium bowl until combined. Then press into a sprayed 8x8 Pyrex dish.
- Put in the oven and bake for 15 minutes.
- While that's baking, pour the butter and Pyure into a medium sauce pan on medium/high heat until melted. Then add the heavy whipping cream and bring to a boil.
- Turn down the heat to low and let it simmer for 4 minutes. Turn off the heat and add the caramel extract and Lily's Chocolate chips. Stir until the chocolate chips are completely melted.
- The crust should be done by this time and cooling on a rack. Pour the chocolate caramel mixture over the crust. Drop the chopped pecans on top making sure to get some everywhere.
- Place in the freezer for 4 hours. When you want a piece, just take it our 5-10 minutes early to soften and make cutting easier. Store in the freezer for up to 2 weeks...if it lasts that long!!
One Reply to “Chocolate, Pecan Bars (Low-Carb, THM)”