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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Pecan Pie Bars with Jaca
Rich and buttery pecan pie bars with a shortbread crust and a gooey caramel-pecan filling made with Jaca (allulose) instead of conventional sugar. All the flavor of classic pecan pie in a handheld bite — this is a Jaca-adjusted healthier version.
Ingredients
- 1 cup all-purpose flour (for the crust)
- ½ cup butter, softened (for the crust)
- ½ cup Jaca (allulose) (replaces ¼ cup granulated sugar at 2x ratio, for the crust)
- ¼ teaspoon salt
- 1 cup Jaca (allulose) (replaces ½ cup brown sugar at 2x ratio, for the filling)
- ½ cup corn syrup
- 1 egg
- 1 egg yolk
- 1 tablespoon butter, melted (for the filling)
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
Sweetener Used
1½ cups Jaca (allulose) total Allulose
Replaces: ¼ cup granulated sugar + ½ cup brown sugar
Instructions
- 1
Preheat oven to 350°F. Line a 9x9 pan with foil or parchment paper and grease well.
- 2
Combine the flour, ½ cup softened butter, ½ cup Jaca (allulose), and salt with a mixer on medium speed until the mixture is crumbly.
- 3
Press the crust mixture evenly into the prepared pan. Bake for 15 to 20 minutes or until the edges are just lightly browned.
- 4
While the crust bakes, whisk together 1 cup Jaca (allulose), corn syrup, egg, egg yolk, melted butter, and vanilla extract until smooth.
- 5
Toast the chopped pecans in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Fold them into the filling mixture.
- 6
Pour the filling over the baked crust and spread it evenly.
- 7
Bake for 25 to 30 minutes or until the edges are firm and the center is just set.
- 8
Cool completely in the pan before lifting out and cutting into bars.
- 9
This is a Jaca-adjusted healthier version of classic pecan pie bars, with all the rich caramel-pecan flavor and none of the conventional sugar.
Pro Tips
- Line the pan with foil or parchment with an overhang so you can lift the bars out cleanly for slicing.
- Toasting the pecans before folding them in intensifies their flavor and adds extra crunch.
- Allulose caramelizes faster than conventional sugar, so keep an eye on the bars starting around the 20-minute mark for the filling bake.
- Cool completely before cutting — the filling firms up as it cools and you will get cleaner edges.
- Store in an airtight container in the fridge for up to a week. Let them come to room temperature for 15 minutes before serving.