Delicious autumn treat.
Such a great sticky treat for a cosy Autumn afternoon. Grab a cuppa tea and dunk your little pecan bar. You could switch it up and use different nuts or add some dates for an even sweeter delight. I suggest you use a deep tray for this recipe so you get a generous square once cut.
Preheat Oven: 180 degrees
For the bottom layer:
For the filling:
Starting with the base layer, mix together the sugar and flour and add in the butter. Slightly warmer butter will work better as you want to create a crumbly texture, almost resembling breadcrumbs. Press the mixture down into your tray and bake for 20-25 minutes until it turns slightly brown. While the bottom layer is baking, in a pan on a medium heat mix all of the filling ingredients and lightly simmer. Once the base layer is brown pour the filling on top and ensure all the pecans are evenly distributed. Bake for a further 20-25 minutes. The sugary filling should bubble away and will be piping hot so be careful when removing from the oven. The mixture should still be wet and sticky but not runny. Leave to cool completely before slicing.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.