Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.
- Prep time 25 minutes
- Total time 2 hours & 30 minutes
Oat Cookie Dough:
Oat Cookie Dough: In bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together oat flour, tapioca starch, sorghum flour, ground almonds, baking powder, baking soda, xanthan gum and salt; stir into butter mixture just until combined.
Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven just until firm and golden, about 20 minutes. Let cool completely in pan.
Sugared Pecans: In large bowl, whisk egg white until frothy; stir in pecans, brown sugar and salt until coated. Spread onto parchment paper–lined rimmed baking sheet.
Bake in 375°F (190°C) oven until pecans are golden and sugar is hardened, 8 to 10 minutes. Let cool to cutting board; coarsely chop.
Fudge: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate; remove from heat. Stir in condensed milk, vanilla and salt until smooth.
Assembly: Spread fudge onto base. Sprinkle pecans over top, gently pressing to adhere. Refrigerate until firm, about 1 hour. Lift out onto cutting board; cut into squares. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Tip from The Test Kitchen: To make oat flour, pulse large-flake oats in a food processor until fine.
Makes 36 squares.