Dulce de Leche and Pecan Bar with Flaky Sea Salt | PC.ca
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NewDulce de Leche and Pecan Bar with Flaky Sea Salt

A platter of assorted PC holiday desserts including Dulce de Leche and Pecan Bars with Flaky Sea Salt

PC Organics Fine Grind Almond Flour

New

Dulce de Leche and Pecan Bar with Flaky Sea Salt

This buttery bar is inspired by the iconic butter tart but replaces all-purpose flour with gluten-f...

This buttery bar is inspired by the iconic butter tart but replaces all-purpose flour with gluten-free PC® Organics Fine Grind Almond Flour and swaps out the traditional maple-brown sugar filling for PC® Dulce de Leche, a sweet Latin American spread. Don’t you love when worlds collide?

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr 15 mins
  • Serves: 16
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Dessert
  • Main Ingredient: Almond Flour
  • Amount Per Serving

  • Serving Size

    1 square (38 g)

  • Sodium

    45 mg

  • Sugars

    4 g

  • Protein

    3 g

  • Calories

    200

  • Total Fat

    15 g

  • Dietary Fibre

    1 g

NewDulce de Leche and Pecan Bar with Flaky Sea Salt

A platter of assorted PC holiday desserts including Dulce de Leche and Pecan Bars with Flaky Sea Salt

PC Organics Fine Grind Almond Flour

  • Amount Per Serving

  • Serving Size

    1 square (38 g)

  • Sodium

    45 mg

  • Sugars

    4 g

  • Protein

    3 g

  • Calories

    200

  • Total Fat

    15 g

  • Dietary Fibre

    1 g

How to make

Ingredients

  • 1 1/2 cups (375 mL)PC® Organics Fine Grind Almond Flour
  • 1/3 cup (83 mL)granulated sugar
  • 1/3 cup (83 mL)corn starch
  • 6 tbsp (90 mL)salted butter, melted and cooled
  • 1 1/4 cups (31 mL)raw pecan halves, roughly chopped
  • 1/2 cup + 2 tbsp (125 ml + 30 ml )PC® Dulce de Leche Caramel Crème Spread, divided
  • 1/4 cup (1 mL)flaky sea salt, for garnish

How to make

  • Step 1Preheat oven to 350⁰F. Line 8-inch square metal baking dish with 2 overlapping sheets of parchment paper, leaving a 2-inch overhang on each side.
  • Step 2Whisk together almond flour, sugar and corn starch in medium bowl. Add melted butter and mix with rubber spatula until a crumbly dough forms. Press dough evenly into bottom of prepared pan using spatula or hands.
  • Step 3Bake until lightly golden, 13 to 15 minutes. Set aside.
  • Step 4Meanwhile, stir together pecans and 1/2 cup dulce de leche in medium bowl. Us-ing rubber spatula, evenly spread dulce de leche and pecan mixture over base un-til completely covered, spreading all the way into edges and corners
  • Step 5Bake until nuts are toasted and dulce de leche is deep brown, about 9 minutes. Transfer to rack and cool 30 minutes. Using parchment, lift bars out of pan onto cutting board. Cut into 16 squares.
  • Step 6Heat remaining 2 tbsp dulce de leche in microwave-safe bowl to loosen, 10 to 15 seconds. Drizzle warm dulce de leche on top of bars. Sprinkle with flaky sea salt.
  • Try this: For squares on demand, freeze in an airtight container or freezer bag for up to 3 months and thaw as needed. If stacking bars to freeze, add a piece of parchment paper between each layer to prevent sticking.

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