This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
I don’t usually make desserts with two sticks of butter in them, but when I do…
I’m sure you’ve heard me say this before, but there are just certain recipes that I’m more excited to post than others. This can happen for many different reasons. Maybe I spent more time perfecting them, or they represent a childhood favorite, or they appeal to one of my obsessions (ahem…ice cream…ahem…chocolate), or they’re ultra creative, or they fill a unique need (like E desserts or no special ingredients). Or they’re just so good. Like these pecan bars. Which also happen to be a healthy remake of an old sugary favorite.
As for those two sticks of butter, they’re worth it. These pecan bars taste so amazing. However, you probably don’t want to over-indulge too much by eating thirds…
#trimhealthymamasdigbuttah
These bars are amazing, but there is one thing that takes them completely over the top: maple ice cream. My mom made this maple ice cream and chunked up these bars to put in it in place of the (healthy) cookie crumbs the recipe calls for. *swoon*
I bet you could make a half batch of these bars and make them in mini muffin tins as pecan tassies. Of course the baking time would be decreased. If someone tries this idea, let me know how it works!
Have you tried my pecan custard pie yet? It would be perfect for Thanksgiving (as would these bars)!
You can find this recipe in my cookbook, Necessary Food.
- 12 T salted butter, melted
- 1 cup Briana's Baking Mix
- ½ cup oat fiber (use gluten free if necessary)
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ tsp. xanthan gum
- 4 eggs
- 4 T salted butter, melted
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk
- 2 tsp. Grandma's molasses
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 5 T oat fiber (use gluten free if necessary)
- 2½ tsp. THM Super Sweet Blend (or more, to taste - most people will probably want more, but this is what we liked)
- 2 cups coarsely chopped pecans
- Mix the crust ingredients together and press into a greased 9x13 inch glass baking pan. Bake at 350 degrees for 13 minutes or until the edges get slightly brown.
- While the crust is baking, mix together all the filling ingredients except for the pecans. Stir in the pecans. Pour over the hot crust when it is done baking and return the pan to the oven for 13 more minutes or until the bars are set but still soft.
- Let the bars cool on the counter, then refrigerate until firm. Cut and serve. Yields 15-20 servings.
Click here for Briana’s Baking Mix recipe.
Suggested products:
- Oat Fiber
- Xanthan Gum
- Grandma’s Molasses (gluten and nut free)
- Gluten free oat fiber, THM Pure Stevia Extract Powder, and Super Sweet Blend can all be purchased from the Trim Healthy Mama online store.
My daughter can’t have dairy. Have you ever known anyone to substitute coconut cream (or anything else) for the whipping cream?
Hi Tina! I know that that’s often worth a try, but I’m not sure if anyone has tried it in this particular recipe. I’d love to hear how it turns out if you try it!
If I’m using THM’s Baking Blend, do I need to add more for the crust?
I’ve never tried using the THM Baking Blend in this recipe, but yes, you’ll probably need a bit more than the cup of my baking mix called for. 🙂 Maybe a few tablespoons?
I’ll try it. Thanks!
Had anyone had success using half and half? I know it changed the nutritional value some, but just wondering if anyone has had trouble with the finished product
I’ve never tried it but I don’t recommend it since heavy whipping cream is so much thicker. 🙂
I can’t wait to try this for Thanksgiving! Pecan Pie is what I will miss the most, but I won’t have to with these. One question: do I need to keep them refrigerated once they set up? Thank you so much for all your wonderful recipes!
Yes, I refrigerate all my sugar-free baked goods because they don’t have the sugar to act as a preservative and spoil pretty quickly on the counter. 🙂
Thank you! Happy Thanksgiving!
Thanks for sharing! How far ahead of time can I make it?
They’ll probably be best and taste freshest in the first week after making them. Mine never last long enough for me to find out exactly how long they’ll keep. 😛
Do you have any ideas on what to substitute for the oat fiber in the filling? I’m all out!
I’m afraid that oat fiber is a very unique flour, so I don’t have any recommendations for substitution. I’m sorry! (Some people use ground psyllium husks to replace it, I believe, but I’ve personally never tried that.)
I found this recipe in your cookbook, which, btw it an awesome and beautifully made!!!
Is the batter for the filling supposed to be watery? Mine is and I’m not sure if I did something wrong?
Yes, the batter is fairly runny and will set up when baked. 🙂
I had to bake it longer and realized this morning that it’s because I didn’t have the size pan listed. I had to make it in 8×11… my oh my! I will make again but I will be adding more sweetener in the pecan filling and I will continue to use the smaller pan!!
Is the crust supposed to come out crunchy? These are totally delicious, but we were hoping for more of a crunch factor. Did we take them out too soon?
No, I wouldn’t call the crust crunchy. These are meant to be more of a cookie bar type recipe. 🙂
What other nuts can be used in this recipes and still stay on plan?
As far as I know, all nuts are approved in an S setting on the THM plan, so feel free to substitute with whatever you think would taste good!
How are these sugar free when they contain molasses????! It has 15g of sugar per tablespoon.
My apologies…you are probably right. I just used it as a flavoring (in a very small amount0, not a sweetener, in this recipe, so I didn’t think about that taking this out of the sugar free classification.
I would just like to mention, to help others with this question…..
This recipe calls for 2 tsp molasses. According to the http://www.grandmamolasses.com/nutritional-info/ site, 1 tbls of Grandma Molasses has 12 g of sugar, that means this recipe adds 8 g of sugar . If you divide the bars into 20 servings, that’s .4g of sugar per bar. The American Heart Association says that “sugar free” means less than .5g of sugar per serving. http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Sugar-101_UCM_306024_Article.jsp#.Wsi19qjwbIU
Perhaps one may not want to eat these bars, as they do actually have some sugar in them, and there is a tiny bit more sugar from the almond milk. But, I didn’t want anyone to think that Briana’s claim was totally off base.
how many carbs would one serving be?
many thanks
Hi Carol! The healthy eating lifestyle that I follow (called “Trim Healthy Mama” – you can find out about it here: http://www.briana-thomas.com/starting-trim-healthy-mama/ ) focuses on not having to count numbers, so I embrace that freedom. 🙂 You’re welcome to use a calculator like MyFitnessPal to calculate the nutritional info for these bars, but keep in mind that such calculators often don’t calculate correctly for baking mixes and sugar alcohols.
SOOOOOO EXCITED that you will be publishing a cookbook! I can’t wait!!
These are absolutely amazing!! You would never guess they are ‘diet’! 🙂
Could you sub in gluccie for the xantham gum or just leave it out? I do not have any xantham gum…
Yes, gluccie should be fine. 🙂
Can you freeze these?
I don’t see why not.
A M A Z I N G is all I can say for these Pecan Pie Bars. I followed the recipe exactly EXCEPT I added Lily’s Stevia sweetened chocolate chips! I am taking these bars to my sons for dinner tonight. I cut them into 20 pieces & I am only taking 10 bars haha More for me later this week!
Thank you so much Briana for sharing your talent with us so we can be successful on the THM journey!
Oh, I’m so glad!
Thank you! Yummy! Made a half batch in a large bread pan. I used all thm blend in the crust, and extra sweet blend in the batter. Yum!
So just to make sure. I’m using thm baking blend which has oat flour In It. Do I still add the 1/2 cup to the crust recipe plus the baking blend.
Yes, this recipe calls for my Baking Mix *plus* 1/2 cup oat fiber. If you’re using THM Baking Blend in place of my Baking Mix, you might need an additional few tablespoons of THM Baking Blend because my Baking Mix is a tad drier.
Hi Brianna, I have not tried the super sweet blend yet so do you know or have an idea of how much truvia or xylitol I should use in it’s place? Is there a THM chart of ratios for this? Seems like I seen one floating around a few times. THanks!
I found it Brianna! Didn’t think I could locate the chart that fast! ha!
Do you happen to know how much psyllium husk powder I can use instead of oat fiber? I believe they are interchangeable, but maybe not a 1:1 ratio? I’m looking forward to trying these!! Thank you!
I’ve never worked with psyllium husk powder, but I’ve heard that it’s a 1:1 ratio too, so if I were you I’d start with that and experiment.
About psyllium husk powder: scientifically they have the same properties and may work 1:1 sometimes. In this case I strongly discourage psyllium husk. The flavor of that much psyllium husk will not be pleasant. In small amounts the strong flavor can be hidden. I love the texture, and fiber in psyllium husk and use it in my bread recipies.
Thanks for the input!
Sound delicious!
What would be the sub in this if I used THM baking blend? They sound amazing thank you!
Sorry…meaning what amount of THM baking blend. Thank you!
I’ve never made these with the THM Baking Blend, but my mix is a little drier so you’d need more THM Baking Blend than the amount called for here, maybe a few tablespoons more. Honestly, in this recipe a plain ol’ 1:1 substitute would probably work, but the general rule of thumb for my baking mix is that more THM Baking Blend is needed.
Thanks!!