Dining In - Pecan Bars

Pecan Bars - Chloe's Vegan Desserts

Ohmigod were these good! Sticky, messy, and dense sure, but what a treat. There is something about the buttery taste of toasted pecans that brings upon happy feelings! It's easy to get addicted to these and when I shared a batch with my boyfriend's family it was only a matter of time before they were all gone. You start with a nibble, then another, then cut yourself a square, then half the pan is gone! Watch out for that. I traveled on a plane with these and word to the wise - don't put them in your checked luggage. By the time I unpacked them, all of the pecan topping had melted and slid off the shortbread so they needed to be reconstructed. Luckily this did not impact the taste! You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). 

Packed up and ready to go!

Makes 16 Bars (or more if cutting into smaller squares)


Shortbread Crust
1/2 cup vegan margarine (Earth Balance) 
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt

Pecan Topping
1/3 cup brown sugar
1/4 cup sugar
4 tablespoons vegan margarine
1/4 cup agave
2 tablespoons almond milk
2 cups pecans, toasted and chopped
1 teaspoon vanilla extract

To Prepare Shortbread Crust:

Begin by preheating the oven to 350 degrees. Line an 8x8 inch square pan with parchment paper. You could also attempt to coat with oil, but warning I have not tried this.

Add all ingredients to a food processor and pulse until combined and crumbly. Pour into pan and press down firmly to flatten evenly. I noticed this layer was a little too thick and because it cools and hardens it was a challenge to bite into. I may use a 9x9 inch pan or reduce the crust batter next time. Bake for 25 minutes and let cool. 

To Prepare Pecan Topping:

In a medium saucepan on medium-high heat, stir together and boil brown sugar, sugar, margarine, agave and almond milk. Watch carefully to avoid burning. Reduce heat and let simmer for about 5 minutes. 

Remove pan from heat and stir in pecans and vanilla extract. Spread the topping over the shortbread with a spatula and press down. Let cool completely. It's also recommended to allow them to chill in the refrigerator overnight so the topping hardens. Remove from pan if you can by pulling up sides of parchment paper, or cut while in the pan into 2-inch squares.