Paleo Pecan Pie Bars

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• 2 1/2 cup almond flour
  Ingredient note

  Source: 2 1/2 cup almond flour
• 1 cup + 1/2 cup coconut sugar
  Ingredient note

  Source: 1 cup coconut sugar; Source: 1/2 cup coconut sugar
• 1 cup finely grounded pecans
  Ingredient note

  Source: 1 cup finely grounded pecans
• 1/2 teaspoon + 1/4 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt; Source: 1/4 teaspoon salt
• 1 cup + 6 Tablespoon grass-fed butter (ghee for Paleo)
  Ingredient note

  Source: 1 cup grass-fed butter (ghee for Paleo); Source: 6 Tablespoon grass-fed butter (ghee for Paleo)
• 1/4 cup maple syrup
  Ingredient note

  Source: 1/4 cup maple syrup
• 1/2 cup honey
  Ingredient note

  Source: 1/2 cup honey
• 4 Tablespoon almond milk
  Ingredient note

  Source: 4 Tablespoon almond milk
• 1 teaspoon pure vanilla extract
  Ingredient note

  Source: 1 teaspoon pure vanilla extract
• 3 cups coarsely chopped pecans
  Ingredient note

  Source: 3 cups coarsely chopped pecans

1. Preheat oven to 350 F. Mix flour, coconut sugar, finely grounded pecans, salt in a mixing bowl. Add softened grass-fed butter and mix using your hands until mixture resembles coarse meal. Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with oil. Press mixture in the bottom of prepared pan.
2. Bake at 350 F for 20 - 25 minutes. Cool completely on a wire rack for about 20 - 30 minutes.
3. Bring maple syrup, honey, coconut sugar, almond milk, grass-fed butter, and salt to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil stirring constantly, 1 minute. Remove from heat, stir in vanilla extract and 3 cups coarsely chopped pecans. Pour pecan topping over cooled crust.
4. Bake at 350 F for 15 minutes or until filling bubbles. Cool bars completely in pan on a wire rack, about 1 hour. Chill bars 1 hour before cutting.