Go Nuts This Holiday With Chef Richard Blais and Serve Up a Sweet Holiday Treat With Nutritious Pecans

For max time with your company, make recipes in advance, like Richard Blais’ Pecan White Chocolate Cranberry Bars. These sweet treats are bursting with flavor because they’re made with nutrient dense, fresh chopped pecans and drizzled with vanilla frosting – there’s a vegan option too!

To learn more about pecan’s nutrition, versatility, and recipe inspiration, visit EatPecans.com

NUTS FOR FRESHNESS!
Pecans can be frozen, thawed, and re-frozen without loss of flavor or texture.

12 DAYS OF PECAN INSPIRATION!
Starting December 7, go to pecalendar.eatpecans.com for the American Pecan Promotion Board’s first-ever digital Pe-Calendar. It’s the ultimate way to shell-ebrate the must-have holiday nut with daily recipes and activities—from nutritious snack mixes and desserts to appetizers and gifts. Plus, sign-up for daily email reminders for chances to win nutty prizes!

Pecan, White Chocolate & Cranberry Bars
Makes 9 bars

Ingredients

• 1/2 cup pecan butter
• 1 egg
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/3 cup of non-dairy milk or regular milk
• 1 cup oat flour or 1 cup All-Purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon orange zest
• 1/2 cup dried cranberries, plus additional for garnish
• 1/2 cup white chocolate chips, plus additional for garnish
• 1/4 cup chopped fresh pecans, plus additional for garnish

Frosting Ingredients

• 1 cup vegan cream cheese, room temperature (or 1 cup cream cheese)
• 1/4 cup powdered sugar alternative (or 1/4 cup powdered sugar)
• 1 teaspoon vanilla extract
• 1-2 tablespoons non-dairy milk or regular milk

Instructions:

1. Preheat oven to 350
2. Line an 8×8 baking dish with parchment paper. Leaving some additional length on the edges for easy removal. Spray the parchment lightly with avocado oil cooking spray.
3. In a large mixing bowl, add nut butter, egg, sugar and vanilla and whisk well then add milk and whisk until fully incorporated.
4. In a separate small bowl, combine oat flour and baking soda. Add the dry ingredients to the wet ingredients and mix to combine.
5. Fold in the orange zest, white chocolate chips, dried cranberries and pecans.
6. Pour the mixture into the parchment-lined baking dish, spreading it evenly to all corners.
7. Bake for 20 minutes or until a toothpick inserted comes out clean and the edges are golden brown. Remove from the oven and allow to cool in the pan on a wire rack.
8. While the bars are cooling, make the frosting. In a medium bowl, add the soft, room temperature cream cheese, powdered sugar and vanilla. Using a handheld mixer mix the frosting on medium speed. Add the non dairy milk until the desired consistency is reached.
9. Lift the bars from the baking dish using the parchment paper. Spread the frosting evenly over the top. Add a generous sprinkling of pecans, dried cranberries and white chocolate. Serve!

Any leftover bars will keep in the fridge for up to 5 days or in the freezer for 2 months.