Pecan Pie Bars (No Corn Syrup)
Best ever, quick, easy chocolate pecan pie bars with shortbread crust recipe with no corn syrup, homemade with simple ingredients in about 30 minutes.
Servings: 12 Bars
Calories: 419kcal
Ingredients
Shortbread Cookie Crust
- ½ cup Coconut oil Softened & not melted
- ⅓ cup Brown sugar
- 1 ⅓ cups All-purpose flour
- 1 packet Vital Proteins collagen peptides Optional
- 2 tablespoon Milk Whole or 2%
Pecan Pie Filling
- ⅓ cup Coconut oil Melted
- ¼ cup Maple syrup
- 2 tablespoon Milk Whole or 2%
- 1 Egg Large
- ⅔ cup Brown sugar
- 1 packet Vital Proteins collagen peptides Optional but recommended
- 1.5 cups Pecans Roughly chopped
- ¾ cup Chocolate chips Dark or semisweet
Instructions
Shortbread Pie Crust
- In a large mixing bowl, cream together coconut oil and brown sugar.
- Add flour, protein powder and mix until crumbly.
- Dump this mixture in a square baking pan (Dimensions: 8x8), lined with foil paper and sprayed with oil.
- Spread the mixture evenly in the baking pan and pat it down tightly with a spatula.
- Bake at 350 degrees F for 15 minutes.
Pie Filling
- While the crust is baking, prepare the filling.
- In another mixing bowl, add coconut oil, maple syrup, milk, egg, brown sugar, protein powder and whisk everything together until smooth.
- Mix in pecans and chocolate chips.
- Pour this mixture on top of the baked crust and spread evenly it with a spatula.
- Bake at 350 degrees F for about 25 minutes or until edges are set and filling is bubbly. It will firm up even further as it cools down.
- Let this pie cool down completely and then, use a sharp knife to cut slices. Enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days
Nutrition
Calories: 419kcal | Carbohydrates: 42g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 15mg | Sodium: 21mg | Potassium: 116mg | Fiber: 1g | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.3mg