Here’s the second treat I made for the Friendsgiving Feast, because you know I can’t just stop at one. Of course, we were all full by the time we got through our pie, so I ended up wrapping these up for everyone to take home.
These squares have a thin, buttery crust and a super sweet topping, that holds all those crunchy pecans. Basically a fast, delicious, portable pecan pie, without rolling out dough, which sometimes is a stress we do not need.
Shout outs to Danielle for my lovely plate from Anthropologie that she sent me for my birthday!
Maple Pecan Pie Bars
Source: Ezra Pound Cake
Yield: one 8×8 pan, I cut mine into 16 squares
1 1/4 cups flour
1/3 cup brown sugar
1/4 tsp salt
1/2 cup (1 stick) cold butter, cut into cubes
6 tbsp (3/4 stick) butter
1/3 cup maple syrup
2/3 cup brown sugar
1/3 cup whipping cream
2 cups coarsely chopped pecans
- Preheat oven to 350, and line a square baking pan with tin foil. Spray the foil with non-stick spray.
- For crust, in a food processor (or bowl) combine flour, brown sugar and salt. Add the butter and pulse (or cut in with a fork, if you’re doing it by hand) until the mixture is crumbly and the butter is no bigger than peas. Press into the bottom of the pan, and bake for 12-15 minutes, until edges are lightly browned. Set aside.
- For filling, melt butter, brown sugar and maple syrup over medium heat until bubbly, and boil for 1 minute. Remove from heat, and stir in cream, then stir in pecans. Pour over the crust, and use a spoon or offset spatula to spread filling to the edges.
- Bake 25-30 minutes, until filling is set (it will still jiggle a bit, but it’ll firm up as it cools). Let cool completely at room temperature, then stick in the fridge overnight. Slice into squares.