Chocolate Drizzled Pecan Pie Bars

Chocolate Drizzled Pecan Pie Bars

Yield: 9 bars
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 20 minutes


For the Crust:

  • 1 ¼ cups almond flour
  • 3 tablespoons Confectioners Swerve
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

For the Filling:

  • ¼ cup Bake Believe® Semi-Sweet Baking Chips
  • 4 tablespoons unsalted butter, melted
  • â…” cup Confectioners Swerve
  • 1 tablespoon sticky keto-friendly maple syrup, like Good Good
  • 1 teaspoon vanilla
  • ½ cup heavy cream
  • 2 eggs
  • ¼ teaspoon salt
  • 1 1 cups pecan halves


  1. Line a 9-inch x 9-inch casserole dish with parchment paper, overlapping the edges so that the bars can easily be removed from the pan.
  2. Preheat the oven to 350°F.
  3. In a medium bowl, combine all of the ingredients for the crust.
  4. Firmly press the crust into the prepared casserole dish.
  5. Bake until the crust just begins to brown around the edges, about 17 minutes.
  6. Set aside to cool while you prepare the filling.
  7. In a medium bowl, whisk together the 4 tablespoons melted butter, â…” cup Confectioners Swerve, maple syrup, vanilla, heavy cream, eggs, and salt until smooth.
  8. Place the pecan halves in the casserole dish in an even layer on top of the crust.
  9. Pour the filling mixture over the pecans.
  10. Bake until the sides of the filling begin to puff, but the center is still slightly jiggly, about 17 minutes.
  11. Set the bars aside to cool until they reach room temperature, about 1 hour.
  12. Place the ¼ cup semi-sweet chips in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  13. Transfer the melted chips to a piping bag or small zip-top bag. Cut the tip off of the bag.
  14. Pipe the melted chocolate onto the pecan bars in a zig-zag motion.
  15. Cut the bars into 9 portions.
  16. Enjoy immediately or transfer to an airtight container in the refrigerator.