Pecan Bars Recipe

This recipe for pecan bars is adapted from Nourishing Traditions, a cookbook that emphasizes healthy, traditional recipes. One of the key principles of the cookbook is to avoid sugar, an unnatural, highly-processed product that produces toxic results in the human body.

I used Polaner brand jam, which is sweetened with fruit juice; and maple syrup is a natural sweetener, its extraction was taught to the colonists by Native Americans.


1 pie crust
1 cup naturally sweetened raspberry jam
3/4 cup pecan slivers
1/2 cup pure maple syrup
1 T cornstarch


toasted pecan slivers, a jar of Polaner raspberry jam, and a half cup of maple syrup1. Sliver 3/4 cup pecans; spread on a cookie sheet; dry out in an oven or toaster oven for several hours. The goal is crispy or partially crispy pecans.


A toasted pie crust with a cup of raspberry jam piled on, ready to be spread.2. Butter a cookie sheet; lay out the pie crust and prick with a fork. Cook at 325 degrees for about 20 minutes, until it’s lightly browned.

3. Let the crust cool, then spread the raspberry jam over it.

A picture of bubbling maple syrup, stirring the pecan slivers in with a wire whisk.4. Heat the maple syrup and cornstarch; mix in the pecan slivers; spread over the jam.

5. Toast in the oven at 300 degrees about 20 minutes.

0436. Cool for 10 minutes, then cut into squares. Allow it to completely cool. Store in an airtight container.

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