¼cupmelted butter(or dairy-free alternative for a vegan option)
For the Pecan Filling:
1 ½cupschopped pecans
¼cupmelted butter(or dairy-free alternative)
2large eggs(or flax eggs for a vegan option*)
1teaspoonpure vanilla extract
½teaspoonKosher or fine sea salt
Preheat oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
In a food processor or by placing the Homefree Vanilla Mini Cookies in a sealed plastic bag and crushing them with a rolling pin, finely crush the cookies until you have fine crumbs.
In a medium-sized bowl, combine 2 cups finely crushed cookies and ¼ cup of melted butter. Mix until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared baking pan to create the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set it aside while you prepare the pecan filling.
In a separate bowl, combine the chopped pecans, brown sugar, maple syrup, melted butter, eggs (or flax eggs if using), vanilla extract, and salt. Stir until all the ingredients are well combined.
Pour the pecan filling over the pre-baked crust, spreading it out evenly.
Return the pan to the oven and bake for an additional 25-30 minutes or until the pecan filling is set and slightly golden brown on top.
Once done, remove the pecan bars from the oven and allow them to cool in the pan for about 10 minutes.
Using the parchment paper overhang, carefully lift the pecan bars out of the pan and onto a cutting board. Let them cool completely.
Once cooled, use a sharp knife to cut the bars into squares or rectangles.
*To make a flax egg, mix 2 tablespoons of ground flaxseed meal with 5 tablespoons of water. Allow it to sit for a few minutes until it thickens and becomes gel-like, then use it as a substitute for the eggs in this recipe.