Cranberry Pecan Triangle Bars

These keto cranberry pecan bars are made with the [No] Sugar Cookie Mix crust and is the perfect recipe to add to your holiday baking list! 

What you need:
For the Crust:
For the Filling:
  • 1¼ Cups Pecans, Toasted and Coarsely Chopped
  • ¾ Cup Dried Unsweetened Cranberries, Coarsely Chopped
  • 3/4 Cup Packed Brown Sugar Replacement
  • 5 tbsp Butter, Unsalted
  • 3 tbsp Heavy Cream
  • 3 tbsp Sugar-free Maple Syrup

  1. Preheat the oven to 350°F. Line a 13 x 9 inch baking pan with parchment paper, letting ends extend above pan.
  2. Lightly coat parchment paper in pan with nonstick cooking spray.
  3. Prepare the crust by combining the [No] Sugar Cookie Mix and butter. Use a hand mixer and mix until the dough turns into small beads. 
  4. Bake crust for 15 minutes or just until edges are lightly browned.
  5. Place the pan on a wire rack to cool while making the filling.
  6. For the filling, mix pecans and cranberries in a small bowl and sprinkle evenly over the crust.
  7. Mix remaining ingredients in a medium saucepan.
  8. Bring to a boil over medium heat, stirring constantly, about 2 minutes.
  9. Drizzle evenly over pecans and cranberries to cover.
  10. Bake for 20 minutes or until bubbly.
  11. Remove pan to wire rack to cool completely.
  12. Refrigerate for easier cutting.
  13. Remove from the pan.
  14. First cut into squares. Then cut squares in half to form triangles.
  15. Enjoy!