If you are in need of a last minute (and easy) Thanksgiving dish, then we have just the recipe for you. Thunderbird bar ambassadors Rebeccah and Laurel Wasssner whipped up a paleo and gluten-free recipe using ingredients from the Thunderbird bar of the month: Pecans+Goji+Pistachios. So don't panic and get baking!
Pecan Dream Bars
Adapted from The Sweeter Side of Amy's Bread
1 1/14 cups gluten-free graham cracker crumbs (or try using ground almonds for a paleo option)
1/3 butter salted grass fed butter, melted
1/2 cup semi-sweet chocolate chips
1/4 cup cocoa nibs
1 cup coconut flakes(we like to use the large flakes)
1 cup organic sweetened condensed milk (or try making a paleo version with coconut milk and honey)
1/2 pecans
Preheat oven to 350 degrees.
Line an 8x8” pan with parchment paper.
Using a blender or food processor, grind the graham crackers into crumbs.
In a small bowl, mix graham cracker crumbs with melted butter until combined.
Transfer mixture to baking pan and spread it out evenly, using your fingers to press it down firmly.
On top of the crust, spread the chocolate chips, cocoa nibs, and coconut flakes.
Pour the condensed milk evenly on top of chocolate and coconut, so that you can no longer see the chocolate or coconut.
Top with pecans, arranged neatly in rows.
Bake for 22-25 minutes, rotating the pan halfway through.
Allow to cool completely before removing from pan and cutting. Cut carefully, using the rows of pecans as a guide. We like to use a pizza cutter or a serrated knife.
To learn more about Laurel and Rebeccah and for some great recipes, head over to their Athlete Food blog and follow them on social media @athletefood @athletestyle.