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