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Saturday, July 23, 2016



This is a recipe Yara Eloff, our sweet, beautiful Spanish daughter-in-law, brought to our house.  She wanted us to make this dessert, so here you are! Make these only if you have wonderful will power.  My husband and I polished off almost all of these in 3 days flat!  I don't think Yara and Jonathan got more than one or two pieces each!!  There is something so wonderful about the texture straight out of the refrigerator.  Pecans, chocolate and caramel go together so well too.  I used unsweetened carob chips and these were so good.  I can only imagine how good they would be with real sugar-free chocolate chips.  Chocolate gives me migraines, so unsweetened carob chips are better than nothing for me!  The reason for the "funny" instructions...i.e. the melted butter poured over at the end (which is what I did) is that initially the crust was too crumbly and pouring the butter over the baked dessert saved it in the most delightful way!!  It is quite possible that simply adding that melted butter to the crust alone will be fine.

3 cups pecans, roughly chopped (750 mL)
1 cup Gluten-Free Bake Mix 2 (click for recipe)  (250 mL)
1 cup ground almonds (250 mL)
1/cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (75 mL)
Dulce de Leche (click for recipe)
2 tbsp unsalted butter, melted (30 mL)
1/cup unsalted butter, melted (60 mL)

Preheat the oven to 350°F (180°C). 

Spread the pecans out on a baking sheet and bake about 8 minutes, or until they are fragrant.  Remove from oven and set aside in a bowl.

Grease a 13 x 9-inch (33 x 23 cm) baking dish.

In medium bowl, combine Gluten-Free Bake Mix 2 and ground almonds.  In small bowl, combine melted butter and liquid sweetener. Stir into dry ingredients.  Press mixture into baking dish (use plastic wrap to help spread the crust evenly).  Remove plastic wrap.  Bake 12 minutes.

Prepare Dulce de Leche and add 2 tbsp (30 mL) unsalted butter.  Add to pecans in bowl and stir to coat them well.  Spread the caramel pecan mixture over the crust, and then sprinkle with chocolate chips.  Bake 15 minutes.  Remove from oven and drizzle 1/4 cup (60 mL) melted unsalted butter over the entire dish.  Allow to cool, then refrigerate overnight until set.

Yield:  36 bars
1 bar
159.9 calories
2.8 g protein
15.2 g fat
0.9 g fiber
3.5 g net carbs

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