Oh, my gosh! Scrolling through my reader the other day I came across this delicious recipe from Kaitlyn at myconsciouskitchen.com and was immediately inspired! I dropped everything and made it my mission to not only bake these sweet, nutty, layered cookie bars, but to photograph the process and post about it!
First, I preheated my oven to 325 degrees Fahrenheit and gathered my ingredients for the bottom layer (the cookie part). I decided I would double up and make this part a bit thicker, kind of like a shortbread crust.
Simple, simple. All stuff from the pantry. For the shortening, however, I substituted Earth Balance Buttery Stick.
I mixed all the dry ingredients together with the fat, like a biscuit dough, then added the cool water, just until it was well-combined then pressed it out into an 8 x 8 inch pan, lined with a sheet of parchment paper and oiled with cooking spray. I baked it until the crust was firm and lightly browned, like a cookie, then set it aside to cool for about 20 minutes.
Next, the ingredients for the filling. The flax egg takes a little forethought, but again, super-simple to put together while the crust cools.
I mixed together everything with a whisk, folded in the chopped pecans, then straight in the oven.
After 40 minutes, I checked it, then gave it another 5 minutes. It looked perfect. I allowed the pan to cool on a rack for a couple of hours so I would get nice, clean slices.
I ran a knife edge around the inside of the pan before carefully lifting out, then cut into servings.
The verdict: Sweet and sticky and delicious! Like a combination of pecan pie and your most tender, buttery shortbread cookie. Perfect served warmed with a scoop of non-dairy vanilla, or as-is. We particularly enjoy a square straight from the freezer!
This one is definitely a keeper! Thanks so much, Kaitlyn! Find the full recipe HERE
Looooks amazing!!!!!!
Thanks, Jerod!!
Oh YUM! BETTER than mom used to make!!!!!
Yes, indeed! Thanks for stopping by, Jennifer 🙂
This looks absolutely delicious and your photos are really tempting !!
Thanks for stopping by, Megala!
I shared this on NBvegan/vegetarian FB site
Thanks, Kelly!
I really like that pecan filling, have to try it out with a few more desserts, think that it would work incredibly. I can see it paired with fruit like apples and pears cooked in wine.. 🙂
Sounds good, Chef K!
This looks so delicious – we are off to a picnic this weekend I think this will be perfect to take for sharing, thank you for posting!
Yes, these hold together really well with the doubling of the bottom crust. I hope you enjoy!!
Wow! Looks so good!
Tastes so good, too! Thanks for stopping by 🙂
Looks very tempting!
Delicious and easy to make!
I may make some at the weekend.
I’m not baking much these days, but for the holidays, these are definitely on my list!!
Those look yummy
Thanks, Sheree!
Looks delicious! thank you
My pleasure!
Looks so yummy.
I hope you try the recipe 🙂