Maple Pecan Bars

• Vegetarian

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 cup Brown sugar, packed
  • 1/4 tsp Salt

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1 2 cup (1 stick cold unsalted butter, cut into 3/4 inch cubes, unsalted
  • 6 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 3/4 inch cubes
• 6 tablespoons unsalted butter
• 1/3 cup pure maple syrup
• 2/3 cup packed brown sugar
• 1/3 cup heavy cream
• 2 cups coarsely chopped pecans

Directions

• Preheat oven to 350° F. Line a 9x9 square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
• To prepare the crust, you can use a food processor or combine by hand.
• ? Food Processor: Combine the flour, brown sugar, and salt and pulse 2 or 3 times to blend. Add the butter and pulse 10 more times until the mixture forms small, coarse crumbs.
• ? By Hand: Stir together the flour, brown sugar, and salt until blended. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture forms small, coarse crumbs.
• Press the crumb mixture into the bottom of the prepared pan. Bake 14-17 minutes or until the top feels firm when lightly touched. Set aside.
• To make the filling, place a saucepan over medium heat and add the butter, brown sugar, and maple syrup. Stir until the butter melts and the brown sugar dissolves. Bring mixture to a boil and let boil for 1 minute.
• Remove the maple mixture from the heat and immediately stir in the heavy cream. Then stir in the chopped pecans. Pour the hot mixture over the partially baked crust. Using an offset spatula, spread evenly and place in the oven.
• Bake 25-30 minutes, or until the center is set when the pan is gently shaken. Note: While baking, the filling will bubble--dont worry! It is supposed to do this. The bubbles will become smaller and peter off toward the end of baking. Let cool for 1 1/2 hours.
• Using the ends of the foil liner, lift the maple pecan square and the liner out of the pan. Remove foil. Using a large, sharp knife, cut into 25 squares. Store in an airtight container.