MAPLE PECAN PIE BARS
 
 
Ingredients
  • FOR THE BASE
  • 220g unsalted butter, softened (1 cup)
  • 1 cup brown sugar, packed
  • 2 cups flour (+ 1 - 2 tbsp)
  • FOR THE TOPPING
  • 2 eggs
  • ¾ cup corn syrup (255g)
  • ¾ cup brown sugar, packed
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • 1 - 2 tsp sea salt, to taste
  • 1 cup pecans, roasted
Method
  1. Preheat the oven to 180 C (350 F) and line a 9 x 13 inch baking pan with baking paper.
  2. To make the shortbread base, cream the butter and sugar together in a large mixing bowl.
  3. Add the flour and mix on a low speed until a crumbly mixture forms. If it is too sticky, add a couple more tablespoons of flour. It should be crumbly but stick together when pressed.
  4. Press the shortbread into the base of the prepared baking pan. Bake for 12 - 15 minutes until the top is dry and slightly puffed.
  5. While the crust is baking, make the topping. Whisk the eggs, corn syrup, brown sugar, maple syrup, vanilla and sea salt together in a large bowl. Stir in the pecans.
  6. When the shortbread crust is ready, take it out of the oven and pour the topping over it. Smooth it out with a spatula so the pecans form an even layer.
  7. Bake for a further 15 - 20 minutes, until the filling appears mostly set and is no longer sticky when you touch it.
  8. Cool completely and refrigerate overnight before cutting. Makes 24 bars. Keep refrigerated.
Recipe by Butter Baking at https://www.butterbaking.com/2012/10/28/maple-pecan-pie-bars/