- Preheat oven to 180C (350F) and line a square tin with baking paper.
- Begin by making the base: Combine the Fix & Fogg Smooth Peanut Butter, coconut oil, maple syrup and vanilla and mix until smooth.
- Add the ground almonds and salt and mix until a dough forms. Press the dough into the prepared tin until you have a nice even layer to the edges.
- Bake the base for 10 - 12 minutes or until just starting to brown. Remove from oven and leave to cool.
- For the topping: Combine the Fix & Fogg Smooth Peanut Butter, coconut oil, maple syrup, coconut sugar, vanilla and salt and stir until combined.
- Stir through the pecans until evenly coated. Pour the topping mixture over the base and spread evenly to the edges.
- Place back in the oven for a further 10 minutes until the top is just starting to bubble.
- Cool completely at room temperature and then set in the fridge for a further 30 minutes.
- Once completely cooled and set, slice into bars and enjoy!
This recipe will serve 12 bars (depending on size!) Store in an airtight container for up to a week.
