Easy pecan pie bars recipe drizzled with chocolate! A delicious low carb shortbread crust topped with a gooey caramel pecan topping, with extra chocolate! Keto, low carb, paleo, vegan and gluten-free.
Line an 8 x 8-inch pan with parchment paper and set aside. Preheat the oven to 180C/350F.
In a mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until a soft, crumbly texture remains. Transfer to the lined pan and press into it. Bake for 15 minutes, or until golden on top.
While the shortbread is cooking, prepare your pecan caramel topping. Add all the ingredients, except for the pecans and chocolate, in a saucepan. Heat over medium heat, until it begins to bubble. Remove from the heat and add in your pecans and mix well.
Once the shortbread is cooked, top with the pecan mixture and spread out evenly. Bake for 5-10 minutes, or until it continues to bubble. Do not overbake, or it will be dry. Remove from the oven and let cool for 5 minutes, before adding half the chocolate chips on top. Let the chocolate pecan pie bars cool completely.
Once cool, melt the remaining chocolate and drizzle over the top. Refrigerate for at least an hour, before slicing into bars.
Notes
To store. Store chocolate chip pecan pie bars in a sealed container. They will keep fresh in the fridge for at least 2 weeks.
To freeze. Freezing chocolate pecan pie bars is fantastic for quick grab-and-go dessert bars whenever the sweet tooth strikes. Wrap each bar in parchment paper and place it in a ziplock bag. Frozen chocolate pecan pie bars will keep for at least 6 months.
To thaw. Thaw the pecan bars at room temperature or in the fridge overnight.