Vegan Pecan Pie Bars with a Caramel Drizzle

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This classic Thanksgiving dessert made into healthier bars with a sugar cookie crust and caramel drizzle

Prep Time 15

Cook Time 40

cool time 3

Total Time 4

Servings

Calories 482kcal

Preaheat the oven to 350 degrees and line a 8x8 baking pan with parchment paper
In a large bowl add the flaxseed with 3 tbsp water, stir and let set for 3-5 minutes until gelled
Add the rest of the cookie crust ingredients into the bowl and mix until well combined. (may need to use your hands)
Press the dough into the bottom of the baking sheet. Only use half the dough if you want a thinner crust and save the rest for a later time.
Bake for about 18-20 minutes until the crust is set. Then let the crust come to room temperature. Cook for about 12-15 minutes if only using half the cookie dough
Combine the sugar, maple, butter, oil, vanilla, and cream in a medium sauce pan.
Cook on medium high heat for about five minutes until the mixture comes to a low bowl. Make sure you stir the mixture constantly so the sugar does not burn.
Once the mixture comes to a low boil leave it on the heat for another minute still stirring
Take it off the heat and stir in the milk and chopped pecans
Poor the mixture evenly over the crust and sprinkle with a pinch of sea salt.
Place in the oven at 350 and bake for about 17 minutes. The filling should be a little bubbly
Let cool for an hour and the place in the fridge to cool for another 2 hours. (you want to make sure to let it set before cutting)
For the caramel add all the ingredients into a bowl or mason jar and stir until evenly combined
Drizzle over the top of the cooled bars

It is best to make the caramel the day before to allow it to thicken up

If you want a thinner crust then only use half the cookie batter and freeze the rest for baking later

Serving: 1g | Calories: 482kcal | Carbohydrates: 57g | Protein: 4g | Fat: 33g