1/2 cup oil (I used olive oil, but softened coconut oil would also work.)
4-5 Tbs cold almond milk
For the Topping:
1 cup finely chopped pecans
3/4 cup maple syrup
Preheat oven to 350 degrees Fahrenheit.
To assemble your crust, stir flour and salt together in a mixing bowl. Then, add your oil and almond milk, not stirring until both oil and almond milk have been poured into your flour mixture. (Start with 4 Tbs almond milk, and add extra tablespoon if mixture is dry.)
Using a rolling pin (and a sprinkle of flour, if needed) roll crust out onto a greased or lined rimmed cookie sheet. (I used a 15 x 10 in. pan.)
Fork your crust in numerous places.
Sprinkle chopped pecans evenly across the top of your crust.
Drizzle maple syrup evenly over the top of your pecans/crust. If you are trying to go easy on sweets and don’t want to use the full 3/4 cup of maple syrup, feel free to use less. I found that once baked, 3/4 cup was the perfect amount for my taste buds.
Bake at 350 degrees F for about 25 minutes.
Remove bars from the oven and allow to cool for about 2 minutes, before scoring. Cutting your bars once your crust has completely cooled is difficult, so go ahead and cut them while they are still fairly hot.
Leave scored bars in the pan to cool for 10 more minutes before transferring to cooling rack.
Store your pecan pie bars in an airtight container for up to 5 days.
The idea for this recipe comes from my friend from church, Debbie Simpson. Thanks, Debbie, for telling me how you made your amazing potluck cookie bars!