Salted Caramel and Chocolate Pecan Cookie Bars

subheading: For pecan cookie layer:

1 ⅓ sticks (150 g) unsalted butter, softened

¼ cup (50 g) caster sugar

1 tsp vanilla paste (or 2 tsp vanilla extract)

1 egg

2 cups (250 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)

¼ tsp xanthan gum

pinch of salt

1 cup (100 g) ground pecans

subheading: For chocolate ganache layer:

⅔ cup (125 mL) double cream

6 oz (170 g) 70% dark chocolate, chopped

subheading: For salted caramel layer:

1 cup (200 g) caster sugar

⅔ stick (70 g) unsalted butter, room temperature

⅓ to ½ cup (80 to 115 mL) double cream, room temperature

1 tsp salt

subheading: For chopped pecans + chocolate chips layer:

1 cup (100 g) chopped pecans

1 cup (150 g) chocolate chips

subheading: You will also need:

8 x 8 inch baking pan, at least 2 to 2 ½ inch deep

Directions at theloopywhisk.com

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