Mix together all of the crust ingredients until dough forms. Press into a lined/greased 9x9 baking dish. Bake for 12-14 minutes, until golden around the edges. Remove from the oven.
To make the filling, combine the coconut oil, vanilla, sea salt, and sugars in a small saucepan over medium heat. Once the mixture begins to bubble, cook for a minute longer. Then stir in the pecans, cooking one more minute, stirring occasionally. Remove from the heat.
Pour the pecan mixture over top of the crust.
Bake for 5 or so minutes, until bubbly (don’t over-bake). Remove from the oven and cool on the counter until you can touch the baking dish, then let set up in the fridge for at least an hour before cutting into bars.
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