2 1/4 cups chopped pecans (divided use)
1 1/2 cups organic all-purpose flour
10 tbsp organic unsalted butter, divided use
1/4 cup Wholesome Organic Light Brown Sugar
3 large cage-free eggs, well beaten
1/2 cup Wholesome Organic Raw Blue Agave
3/4 cup Wholesome Organic Sucanat
1 tsp vanilla
1 1/2 cups semi-sweet Fair Trade chocolate chips
Preheat the oven to 350°F.
Toast the chopped pecans for 5 minutes on a cookie sheet. Grease a 9×13-inch baking pan.
Using your fingertips or a pair of forks, blend the flour, 1/2 cup chopped pecans, 8 tablespoons softened butter and brown sugar together until crumbly. Press evenly into the baking pan and bake for 12-15 minutes until lightly brown. Cool completely.
Reduce oven temperature to 325°F. Beat together the eggs, Organic Blue Agave, Organic Sucanat, 2 tablespoons melted butter and vanilla. (The Sucanat will dissolve during this process.) Mix in the chocolate chips and remaining chopped pecans. Pour over the baked crust and bake for 35-45 minutes or until set. Cool the pan on a wire rack. When completely cooled, cut into bars.
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