Chocolate Orange Pecan Bars (Vegan)
These delicious pecan bars combine a chocolatey, orange pecan top with a buttery, orange shortbread bottom. They are minimal effort, dairy-free, and oh so delicious.
These amazing shortbread pecan bars combine the delightful seasonal tastes of chocolate and orange. The shortbread bottom is flavored with brown sugar and orange zest while the pecan layer includes milk chocolate, dark chocolate, and orange zest. Because they only take 30 minutes to bake and require very little preparation, these are the perfect last-minute sweet treats.
What you will need:
Basic pantry items are all that is required to prepare the shortbread base and pecan layer. Pecans, chocolate and an orange are a must to bring this flavor combination together.
Shortbread Base
- all purpose flour
- graham crackers
- plant based butter with salt
- brown sugar
- orange zest
Pecan layer
- pecans
- sweetened condensed milk – I used Nature’s Charm sweetened condensed milk Oatmilk
- plant based butter with salt
- brown sugar
- dark chocolate – I used Lindt Excellence 70% bar
- milk chocolate – I used Lindt Classic Recipe Oatmilk bar
- orange zest
How to:
Begin by pre-heating the oven to 325F and lining an 8×8 square pan with parchment paper. I like to create a sling with the paper to make removing the bars from the pan easier.
The shortbread base needs time in the oven before adding the pecan layer, so let’s prepare that first. To a medium bowl, add the flour, crushed Graham crackers, brown sugar, and orange zest. Whisk the ingredients together to fully combine. To the flour mixture, add the cold, cubed butter. Cut the butter into the dry ingredients until a pebble-like consistency is reached. I used a pastry cutter for this process; you can also use two knives or even your fingers. Pour the shortbread dough into the prepared pan, making sure to spread it out evenly and press it down. Using a fork, poke holes across the surface of the shortbread before placing it in the oven. Bake the base for 15 minutes. After removing the base from the oven, leave the oven on at 325F for the next step.
Start preparing the pecan filling while the base is baking. In a medium pot, add the sweetened condensed milk, butter, brown sugar, orange zest, dark chocolate, and milk chocolate. Place the pot over medium heat, making sure to occasionally stir as the butter and chocolate are melting. Continue stirring until all ingredients are melted and fully combined. Remove the pot from the heat and add the pecans, folding until fully incorporated. Pour the pecan layer over the shortbread layer, making sure that it is spread out evenly. Return the pan to the oven and bake for another 15 minutes (the oven should still be heated to 325F). Once out of the oven, allow the bars to cool in the pan for 20 to 30 minutes before transferring them to a cooling rack.
Once the bars cool to room temperature, they are ready for serving. A little orange zest can be sprinkled across the top for a final look.
Store the bars in an airtight container for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Chocolate Orange Pecan Bars (Vegan)
Ingredients
Shortbread Base
- 2 cups + 2 tbsp /255 grams all purpose flour
- 150 grams / 10 sheets graham crackers – finely crushed
- 12 tbsp / 168 grams plant based butter with salt – cubed and cold
- 6 tbsp / 72 grams brown sugar
- 1½ tsp orange zest
Pecan Layer
- 2½ cups pecans – roughly chopped
- 3/4 cup plant based sweetened condensed milk – I used Nature's Charm sweetened condensed Oatmilk
- 4 tbsp plant based butter with salt
- 4 tbsp brown sugar
- 20 grams dark chocolate – I use Lindt Excellence 70% bar
- 20 grams milk chocolate – I used Lindt Classic Recipe Oatmilk
- 2 tsp orange zest
Instructions
Shortbread Base
- Preheat the oven to 325F and line an 8×8 square pan with parchment paper.
- To a medium bowl, add the flour, crushed graham crackers, sugar, and orange zest; whisk to fully combine. Add the cold, cubed butter to the bowl and cut the butter in until you have achieved a pebble like consistency.
- Add the shortbread dough to the prepared pan; spreading it out evenly and pressing it down. Using a fork, poke holes across the surface of the shortbread before placing it in the oven. Bake the base for 15 minutes. After removing the base from the oven, leave the oven on at 325F for the next step.
Pecan Layer
- Start preparing the pecan filling while the base is baking. In a medium pot, add the sweetened condensed milk, butter, sugar, orange zest, dark chocolate and milk chocolate. Place the pot over medium heat. Stir the ingredients as the butter and chocolate begin to melt; continue stirring until all ingredients are melted and fully combined. Remove the pot from the heat and add the pecans; fold the pecans into the mixture until all the pecans are fully coated.
- Pour the pecan layer over the shortbread layer. Make sure that it is spread out evenly. Return the pan to the oven and bake for another 15 minutes (oven should still be at 325F).
- Once out of the oven, allow the bars to cool in the ban for 20 to 30 minutes before transferring them to a cooling rack.
- The bars are ready to be served once they cool to room temperature. A little orange zest can be sprinkled across the top for a final look.Store the bars in an airtight container for 3 to 5 days.
