Pecan bars with a hint of cinnamon topped with a tender coconut caramel.
This is one of those kinds of treats that I like to have up my sleeve around this time of year.
You can throw them together in an instant and they keep for days in the fridge. Plus, because these are entirely raw, there’s no baking involved. And besides, caramel and pecans just go so well together.
The crust is the press-in kind with flavors reminiscent of graham cracker crumbs thanks to coconut sugar and a hint of cinnamon. Pecans, walnuts and coconut are pulsed together in the food processor to make the crumb-like crust that creates the base of these bars.
Next, a sheet of sweet and salty coconut caramel oozes and stretches out over the top of the crust and sets up in the fridge. It’s firm and buttery with notes of vanilla and brown sugar and little bits of crunchy pecans throughout.
One of the great things about these pecan bars is the consistency of the topping; it’s tender yet holds its shape nicely when sliced. Once fully cooled and set in the fridge, you simply lift and slice them into whatever sized bars you like and serve. I prefer to eat mine somewhere between chilled and room temperature for a firmer consistency but they are lovely either way and just get softer and even more tender as they sit.
For the minimal time investment the payoff is superb. Ideal for when you need something quick and easy for a holiday party or really for any day of the week. Their sweet, nutty, caramel flavor is bound to win you over.
What are your favorite treats to make for the holidays?
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