You just can’t go wrong with caramel and pecans.
I subscribe to a weekly email newsletter (would that be an e-letter?) sent out by the girls at Girlie Girl Army. It’s a great little newsletter that is all things green, vegan, go girl go, and so much more. I love it.
Last week there was a recipe for Caramel Pecan Bars and I just knew that I had to try them. We were going to my Mom and Dad’s for a BBQ (first of the season – woo hoo) and I was in charge of dessert. I love an excuse to try a new recipe.
The recipe originally comes from the vegan cookbook Vegan Cookies Invade Your Cookie Jar . It’s written by the creators of the Post Punk Kitchen which is a great website and resource for vegans and people who want to cook and bake egg and dairy-free.
Their recipe is not gluten-free so I took care of that part and made a few other changes along the way. I like this kind of recipe because you can do it in stages – mix the flours, make the base, bake the base, cool the base (overnight if necessary), and finish it off with the ooey gooey good part. I find this really works well when you’re at home with little ones.
Caramel Pecan Bars
2 cups gluten-free all-purpose mix*
1/4 cup almond meal*
1/3 cup sucanat*
1/4 tsp cinnamon
1/4 tsp sea salt
1/4 tsp baking powder
3/4 cup cubed Earth Balance butter
3 tbsp arrowroot
1/3 cup soy milk
1 1/2 cups sucanat*
2/3 cup brown rice syrup
2 tsp vanilla
2 tbsp Earth Balance butter
2 cups roughly chopped pecans
The * symbolizes the changes I made to the original recipe. I followed the instructions as outlined here . I only baked mine for 28 minutes and next time I would definitely bake them for longer – the bars in the middle were too runny, but still pretty darn yummy (kind of like runny butter tarts).
I really recommend this recipe (and subscribing to Girlie Girl Army). It was such a treat. The bars are very sticky and gooey but everyone loved them. Next time I might try adding chunks of chocolate to the caramel pecan topping. Do you think I have a sweet tooth?
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