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.

Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 8

Ingredients:

Crust:

• 1 cup all-purpose flour
• ½ cup butter, softened
• ½ cup Jaca (allulose) — replaces ¼ cup granulated sugar at 2x ratio
• ¼ teaspoon salt

Filling:

• 1 cup Jaca (allulose) — replaces ½ cup brown sugar at 2x ratio
• ½ cup corn syrup
• 1 egg
• 1 egg yolk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1½ cups chopped pecans

Instructions:

• — Preheat oven to 350°F. Line a 9x9 pan with foil or parchment paper and grease well.
• — Combine the flour, ½ cup softened butter, ½ cup Jaca (allulose), and salt with a mixer on medium speed until the mixture is crumbly.
• — Press the crust mixture evenly into the prepared pan. Bake for 15 to 20 minutes or until the edges are just lightly browned.
• — While the crust bakes, whisk together 1 cup Jaca (allulose), corn syrup, egg, egg yolk, melted butter, and vanilla extract until smooth.
• — Toast the chopped pecans in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Fold them into the filling mixture.
• — Pour the filling over the baked crust and spread it evenly.
• — Bake for 25 to 30 minutes or until the edges are firm and the center is just set.
• — Cool completely in the pan before lifting out and cutting into bars.

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.