Pecan Pie Shortbread Bars (V, V+)

Directions

• Step 1 Preheat the oven to 350°F
• Step 2 Line a 9″ x 13″ pan with parchment paper
• Step 3 In a mixing bowl, add the flour and 1/2 cup sugar and stir.
• Step 4 Add the cold butter in small pieces into the dry mix and then using your hands, mix in the vegan butter breaking it down into the flour/sugar mixture. It will start to create little balls.
• Step 5 Take this shortbread and spread over the base of your baking pan and press down evenly with your hands so the base completely covers the base.
• Step 6 Bake for 10 minutes and then remove from the oven and set to the side.
• Step 7 For the Pecan Topping
• Step 8 In a large bowl, place the 1 1/4 cups of the sugars and the date nectar, melted vegan butter, non dairy milk, cornstarch and the vanilla and mix together thoroughly.
• Step 9 Stir in the chopped pecans and then pour over the shortbread crust.
• Step 10 Return the baking pan to the oven and bake at 350°F for 25 minutes. The top should look mostly solid with slight bubbling.
• Step 11 Remove from the oven and let set on cooling racks for 30 minutes.
• Step 12 ***This is amazing! Actually my vote is that it is better than pecan pie and it doesn’t have corn syrup! See the extra photo — it shows what happened while I left it cooling in the kitchen and many hands kept ‘tasting’ this dessert long before dinner. Just too funny and that good!