Pecan Pie Bars

Method

1. 1
   Grease and line an 8” x 8”/20 x 20cm baking pan with parchment paper. Preheat oven to 350° F/175°C.
2. 2
   In a large bowl, combine flour, brown sugar, baking powder, and salt. Stir to combine.
3. 3
   Add the oil and water. Stir until a crumbly mixture forms.
4. 4
   Press mixture into pan. Pat into an even layer.
5. 5
   Bake for 12-15 minutes until just firm and golden at the edges.
6. 6
   In a heavy bottomed pan, combine the brown sugar and cornstarch. Whisk until the cornstarch is well distributed.
7. 7
   Add in the coconut oil, coconut milk, and maple syrup. Whisk until smooth.
8. 8
   Cook over medium heat, stirring regularly, until translucent and thickened, about 7 minutes.
9. 9
   Remove from heat and stir in chopped pecans, vanilla, cinnamon, nutmeg, salt, and baking soda. Stir until well distributed.
10. 10
    Pour on top of hot base and level out.
11. 11
    Bake for 25-27 minutes, or until set on top.
12. 12
    Cool in pan for at least 20 minutes before removing and allow to cool completely before cutting and eating.
13. 13
    Store in the fridge for up to 5 days (though the base will get soft the longer it sits) and bring to room temperature before eating. Can be frozen for up to 1 month.