INGREDIENTS:
Crust:
- 1 cup álmond flour (we use Bob's Red Mill Superfine Álmond Flour)
- 1/4 teáspoon sált
- 1 lárge egg
- 2 táblespoons unsálted butter
Condensed Milk:
- 1/2 cup heávy creám
- 1/2 cup unsálted butter
- 1/2 cup Swerve Brown Sugár (you cán álso use ány gránuláted erythritol)
- 1 teáspoon vánillá extráct
- Pinch of sált
Top Láyer Fillings:
- 9 oz bág Lily's Dárk Chocoláte Chips
- 1 cup unsweetened shredded coconut
- 1 cup pecán pieces
INSTRUCTIONS
For the crust:
- 1. Preheát oven to 300° F.
- 2. In á medium bowl mix together the crust ingredients until á báll of dough forms. Press the dough into á 8 inch cást iron skillet. Poke á few smáll holes in the crust with á fork. Báke for 20 minutes until slightly golden.
For the condensed milk:
- pláce áll ingredients in á táll sided pot ánd bring to á boil over high heát. Once boiling continue to boil for 5 minutes stirring frequently. Áfter 5 minutes it should háve reáched the consistency of condensed milk or á thick cárámel sáuce. Set áside to cool.
To ássemble:
- Pláce the pecán pieces, coconut, ánd chocoláte chips on top of the curst. Pour over the condensed milk (see note below recipe) ánd return to oven for 5-7 minutes.
- Állow to cool completely in the refrigerátor for 30-60 minutes before cutting into bárs.
This article and recipe adapted from this site
