Pecan Praline Cookie Bars. Buttery crust topped with sweet, candied pecans. Perfection. These are great to add to your holiday cookie tray. Or just to eat... any other day of the year. Low Carb, Keto, Gluten Free, THM S.
Combine crust ingredients in a food processor and pprocess until a uniform dough forms. This can take 2-3 minutes on high. Keep going until it forms a ball of dough.
Press into the bottom of a 9 x 9 inch baking dish lined with parchment paper. Bake for 15-20 minutes until golden brown.
Combine 5 tablespoons butter, sweetener, and cream over medium heat. Stir until the sweetener is dissolved. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 1 tablespoon butter. Stir until smooth. Add the vanilla and toasted pecans. Cool for 10 minutes.
Pour on top of the prepared crust. Refrigerate until firm.
This crust is a little crumbly when warm but sets up nicely when you chill it. I recommend cutting the bars, then chilling them, and then removing from the pan.Notes on Sweeteners: