In our nut free home, we use Nadanut® snacks to add the flavor of pecans without any worry of allergens paying a visit to our family table. If you aren’t baking with nut allergies in mind, you can substitute 2 cups of pecans in this recipe with delicious results.
Author: Jennifer from 1840 Farm
Ingredients
Shortbread Crust
240grams(2 cups) All-purpose flour
72grams(6 Tablespoons) brown sugar
6ouncesbutter, cubed
Nut Free Pecan Pie Filling
168grams(2 cups) Nadanut® medium chopped pecan pieces
4ouncesbutter
144grams(3/4 cup) brown sugar
63grams(3 Tablespoons) honey
1ounce(2 Tablespoons) half and half
Instructions
For the Shortbread Crust:
Preheat the oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper.
Place all ingredients in food processor. Process using on/off turns until the mixture has just formed small clumps. Do not over process. Sprinkle mixture over the bottom of prepared pan. Lightly press the mixture evenly into the bottom of the pan. Bake for 20 minutes until light golden brown. Prepare filling as the crust is baking.
For the Nut Free Pecanless Pie Filling:
Melt butter in heavy saucepan over medium heat. Stir in brown sugar, honey, and half and half. Bring to a gentle simmer and cook for 1 minute, stirring constantly. Remove from heat and stir in chopped Wheat Nuts.
When the shortbread crust is finished baking, remove it from the oven and immediately pour warm filling over the top. If necessary, spread filling evenly over the crust. Return pan to the oven and bake for 20 minutes. Remove from the oven and cool completely.
Run a sharp knife or spatula around the edges of the pan to loosen the cooled bars. Use the edges of the parchment paper to lift cooled bars from the pan to a cutting board. Using serrated knife, cut into bars. Serve warm or at room temperature.
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Nadanut Nut Free Snacks. You can learn all about them at www.nadanut.com.