Coconut Crust

1. Preheat oven to 350F.

2. Grate the butter and add it to a large mixing bowl.

3. Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into a bowl with the grated butter.

4. Add salt, coconut flour, and Surkin Gold and mix until everything is well blended and comes together into a ball.

5. Press the mixture into the bottom of a 9×9 square cake pan.

6. Bake in a 350F oven for 5 minutes and remove and cool before adding the filling.

Pecan Filling

1. Preheat oven to 350F.

2. Roughly chop pecans and scatter them over the crust.

3. In a bowl, mix eggs, cream, melted butter, chocolate chips, Surkin brown sugar, vanilla, and salt and pour over crust.

4. Bake for 25-27 minutes until the top is golden brown

5. Remove from the oven and allow to cool until room temperature.

Caramel Topping

1. Add all ingredients to a high walled saucepan.

2. Turn the heat on low and allow ingredients to melt. Stir to combine before caramel starts to simmer.

3. Allow to simmer on low heat for 15-16 minutes, or until the caramel turns a light amber brown. Do not stir while ingredients are simmering.

4. Working carefully, pour caramel into a heatproof jar.

5. Cool to room temperature and then place in the fridge to firm.

Toppings

1. Drizzle melted sugar-free chocolate and sugar-free caramel over the top of the bars.