nut bars

Pecan bars with a shortbread-style crust and absolutely loaded with nuts!

Ultranutty Pecan Bars

all-purpose flour

sugar

salt

unsalted butter (melted)

brown sugar

corn syrup

unsalted butter

vanilla extract

pecan halves, toasted ((1 pound))

flake sea salt (optional)

Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray and line with parchment paper.

Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.

Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1½ hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.

Chewy no-bake granola bars made with oats, dates, almond butter and macadamia nuts! Plus it&#39;s glazed with a vanilla white chocolate glaze!

Vegan White Chocolate Macadamia Nut Bars

oats

oat flour

dates

brown rice syrup

coconut sugar

almond butter (or other nut butter)

brown rice crisps (or regular rice crisps)

macadamia nuts

white chocolate chips (optional)

tsp vanilla extract

tsp caramel extract

cocoa butter

almond butter

Add the rolled oats, oat flour and dates to a food processor.

Process for about 10-15 seconds until the dates and rolled oats are finely chopped.

Heat the brown rice syrup, coconut sugar and almond butter in a small saucepan until the sugar is dissolved and small bubbles start to appear.

Pour over the oat and dates mixture and process for another 10-15 seconds until well combined. You will get a sticky and soft dough.

Add the macadamia nuts, brown rice crisps and vanilla/caramel extracts to the bowl of the food processor. Process for a few seconds until combined (you don't want to process for too long to keep a crispy texture). You might have to scrape down the sides of the bowl once or twice. If you want to add chocolate chips: transfer the mixture to a large bowl, add the white chocolate chips and mix with your hands until just incorporated.

Transfer the mixture to a baking pan line with parchment paper. Using clean hands, form a log and flatten until desired thickness. Press the mixture very firmly.

Put in the refrigerator for at least 1 hour. Cut into 6-7 bars.

Bars

Add all ingredients except vanilla extract to a small saucepan.

Heat on low, stirring frequently until the cocoa butter is melted.

Remove from heat and stir in the vanilla extract and mix again until everything is well combined.

Let sit for about 10-15 minutes until the white chocolate is a little bit thicker. Be careful, it can firm up really fast if your kitchen is cold.

Using a spoon, drizzle the bars. Put in the refrigerator until the chocolate is hard (about 30 minutes).

Wrap the bars with plastic wrap and keep in the refrigerator or at room temperature.

The bars will keep for at least 2 weeks at room temperature.

White chocolate drizzle

I made this and the only modification I made was to leave out the 1/4 cup coconut sugar. It came out absolutely great! My family agreed that these were better than the actual bar. Thank you for such a terrific recipe!

I made this!  I popped my own brown basmati rice by cooking it, then drying it out in the oven on 200 for about 2 hours, then frying it in coconut oil!  (It only puffs slightly without commercial pressure poppers.) 
I also used raisins instead of dates, because I didn’t have any.  I stuck to the rest of the recipe pretty closely, Thomas...I even added caramel flavor!  Yum! You were right!  The rice I popped gives it such a wonderful, crunchy texture, and a warm, nutty flavor.  I love them!  So satisfying.  I made them for my son; I don’t even LIKE these in the Clif version.  But these are more flavorful and less dry.  I WILL say, mix by hand (verrry sticky and difficult) or use your kitchen aid with dough hook attachment, if you have a cheap food processor...I nearly killed mine!

Just made these, slightly different though. Here's what I did.

1 cup rolled oats
1/4 white whole wheat flour
4 dates (~100g)
4T Honey
1T Molasses
1/4 cup brown sugar
2 tbsp almond butter 
1 and 1/2 cups puffed wheat
4T Water
1/3 cup macadamia nuts
28g white chocolate chips
1 tsp vanilla extract
1/2t salt
1/4t cinnamon

Same method you used, but with the different ingredients, I had to add a bit of water after the puffed wheat to get the proper texture. Going to keep tweaking this a bit and see what I can come up with. Going to need them for the upcoming century ride I have!

Thanks for the original!

I made these and they taste just like the clif bars! My usual recipe does not but are just as delicous - they also have like 1/10 of the sugar... I may try these again but without the 1 /4 c sugar because the brown rice syrup is super high in sugar already :(

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Ultranutty Pecan Bars

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