Pecan Pie bars with a buttery cookie crust and an added layer of chocolate ganache. Soon to be your favorite holiday dessert.
This dessert is free of corn syrup. The secret? Golden syrup. To find click here. For some reason this isn't popular in the United States yet. I found this hidden gem when looking for corn syrup alternatives. Golden syrup is made from sugar cane instead of corn. The taste is buttery and full of caramel undertones. Once you've tasted this, you'll never go back. Unfortunately I have only found it on amazon.
THE CRUST
Think sugar cookie. It's crispy and buttery and gives the bars an amazing crispy base.
THE CHOCOLATE
The star of the show! You can adjust the dessert to your chocolate liking by the percentage of cocoa you choose. For a lighter option, you could cut the chocolate in half, but what fun is that. :)
THE PECAN PIE FILLING
The pecan pie filling with the buttery golden syrup gives all the holiday vibes.
I made this dessert in an 11" springform pan, however a 9"x9" pan will work great. Make sure to line the bottom with parchment paper so you can easily lift out the dessert to cut and serve.
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