Empty My Fridge
Maple Pecan Pie Bars
Ingredients
- Butter150 g
- Brown sugar0.83 cups
- Salt · flakes½ tsp + 1 pinch + ¼ tsp
- Flour1 cup
- Pecan1.83 cups
- Maple syrup⅓ cups + 2 tsp
- Egg2
- Vanilla1 tsp
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 20 cm/8 inch square pan lightly with butter and line it with paper, leaving overhang.
- Melt 75 g butter, mix in 1/3 cup brown sugar and 1/4 tsp salt, then stir in 1 cup flour. Press evenly into the base of the pan.
- Bake the base for 20 minutes, then cool for 15 minutes.
- Toast 1 1/2 cups pecans on a tray in the oven for 10 minutes, then roughly chop them once cool enough to handle.
- Melt 75 g butter in a small saucepan over medium heat. Add 1/2 cup brown sugar, 1/3 cup maple syrup and 1/4 tsp salt. Bring to a proper simmer, then remove from heat and cool for 5 minutes.
- Whisk in 2 large eggs and 1 tsp vanilla extract, then stir in the chopped pecans.
- Toss 1/3 cup pecans with 2 tsp maple syrup and a pinch of salt.
- Pour the filling over the base and spread evenly. Scatter the coated pecans on top and bake for 25 minutes.
- Cool fully to room temperature to set, about 2 hours (faster in the fridge), then cut into 16 squares or 9.
Summarized from RecipeTin Eats's video. Watch it for the details.
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