Oh happy fall, Skinny Pecan Pie Shortbread Bars! The way you make my home smell so Heavenly. How you stare at my from across the oven, oozing with chocolate chips and pecan bliss. Whatever, I write corny when I’m hungry and in love with a new dessert. You should’ve seen me after demolishing Italian Cream Cake on my birthday. I had channeled (so perfectly) my inner Lloyd Christmas (that’s Dumb and Dumber, y’all – and he’s most likely the “dumber”). So you’re tellin’ me there’s a chance.Are y’all ready for Thanksgiving, by the way? Whether yes or no, this is a dessert you should totally consider making. It has a little bit of everything.Okay, fine, it’s still a few months away, but can we all agree that Thanksgiving is completely the bomb? Especially when you make Skinny Pecan Pie Shortbread Bars.So what better way to get pumped up for Thanksgiving than to make a bunch of awesome fall-esque treats? Here’s some awesome equipment you should use to make Thanksgiving dessert dishes all the more festive and fantastic:
In my pictures, you’ll notice my Yellow Rose Bouquet and Marble Tray, both of which I am madly in love with. I keep them in my bedroom / office and they make the room look so classic and beautiful. Also, that Spiral Whisk is the best out there.
These are so scrumptious, so simple to make, and sooooooo fall-esque!Feast your eyes . . . in preparation for the feast of the year!And make your Thanksgiving a pinch healthier with these 108 – 120 calorie bars!
- Dough Ingredients:
- 2 cups all purpose flour (400 calories)
- 2 tablespoons Truvia (or double with sugar)
- 1/4 teaspoon molasses (5 calories)
- 1/8 cup Earth Balance, whipped (160 calories - May substitute with butter of choice)
- 3/8 cup low-fat ricotta cheese (45 calories)
- Filling Ingredients:
- 8 tablespoons egg whites (67 calories)
- 1/4 cup Truvia Baking Blend (95 calories - May substitute with another stevia/sugar mix that would convert to 1/2 cup of regular sugar)
- 1/4 cup Truvia Baking Blend + 1 tablespoon water (95 calories)
- 1 teaspoon all purpose flour (8 calories)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (12 calories)
- 1 tablespoon applesauce (7 calories)
- 1 tablespoon butter (80 calories)
- 1/4 cup chopped pecans (190 calories)
- 64 - 128 bittersweet chocolate chips (140 - 280 calories)
- Preheat oven to 350F.
- In a small bowl, combine 2 tablespoons Truvia (or substitute for Truvia) with molasses.
- In a large bowl, combine sugar-molasses mixture, flour, butter (cold) and ricotta (cold) until it resembles a cornmeal. You can use a blender if desired.
- In a non-stick pan, press your dough along the bottom of the pan, covering the entire surface.
- Bake for about 10 minutes.
- While your crust is baking, mix together your 1/4 cup of Truvia Baking Blend (or other stevia/sugar mix) with 1 tablespoon water. Set aside.
- In a medium-sized bowl, mix together egg whites, sugar-water mixture, additional Truvia Baking Blend (or substitute), flour, salt, vanilla extract and butter, melted. Stir in pecans.
- Remove crust from oven and sprinkle chocolate chips over the crust. Spread filling over chocolate chips. OR spread on filling and sprinkle chocolate chips on top, as seen in pictures.
- Cover with foil and return to the oven for 15 minutes.
- Remove foil and bake for an additional 30 minutes. Remove from oven and let cool before serving.
Inspired by Chocolate, Chocolate and More