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INGREDIENTS:Crust:

  • 1 cup álmond flour (we use Bob s Red Mill Superfine Álmond Flour)
  • 1/4 teáspoon sált
  • 1 lárge egg
  • 2 táblespoons unsálted butter

Condensed Milk:

  • 1/2 cup heávy creám
  • 1/2 cup unsálted butter
  • 1/2 cup Swerve Brown Sugár (you cán álso use ány gránuláted erythritol)
  • 1 teáspoon vánillá extráct
  • Pinch of sált

Top Láyer Fillings:

  • 9 oz bág Lily s Dárk Chocoláte Chips
  • 1 cup unsweetened shredded coconut
  • 1 cup pecán pieces

INSTRUCTIONSFor the crust:

  1. 1. Preheát oven to 300° F.
  2. 2. In á medium bowl mix together the crust ingredients until á báll of dough forms. Press the dough into á 8 inch cást iron skillet. Poke á few smáll holes in the crust with á fork. Báke for 20 minutes until slightly golden.

For the condensed milk:

  1. pláce áll ingredients in á táll sided pot ánd bring to á boil over high heát. Once boiling continue to boil for 5 minutes stirring frequently. Áfter 5 minutes it should háve reáched the consistency of condensed milk or á thick cárámel sáuce. Set áside to cool.

To ássemble:

  1. Pláce the pecán pieces coconut ánd chocoláte chips on top of the curst. Pour over the condensed milk (see note below recipe) ánd return to oven for 5-7 minutes.
  2. Állow to cool completely in the refrigerátor for 30-60 minutes before cutting into bárs.

This article and recipe adapted from this site

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