Cup of Yum
1. Preheat oven to 325°F.
2. Pour out the pecans onto a baking sheet lined with parchment paper. Bake the pecans for 7-8 minutes or until they are fragrant and slightly golden. Allow them to cool slightly, then chop roughly and leave some whole, then set aside in a mixing bowl.

To Make the Crust

Cup of Yum
1. While the pecans are toasting, add the crust ingredients to the bowl of a food processor.
2. Blend until well combined. Then remove and pour into a 9 X 9 baking dish lined the parchment paper.
3. Bake for 15 minutes or until the crust is lightly golden.

To Make the Topping

1. Add the butter and both sweeteners to a saucepan on medium low heat and simmer for 2 minutes.
2. Add in the heavy cream and continue to simmer for another 5 minutes. Remove from the heat and whisk in the vanilla extract and cinnamon.
3. Pour the mixture over the pecans in the bowl and toss to coat. Then pour over the top of the crust an even layer and bake for 20 minutes.
4. Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 1-2 hours or until fully set, before cutting into bars.
5. Store in an airtight container in the fridge for several days.