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Wonderful bars
you can make ahead...
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CRUST: |
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1
stick |
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unsalted butter, at room temperature |
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¼
cup |
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granulated sugar |
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1
large |
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egg
yolk |
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1½
cups |
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flour |
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1/8
tsp |
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salt
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FILLING: |
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½
cup |
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pure
maple syrup |
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1/3
cup |
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packed golden brown sugar |
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¼
cup |
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heavy whipping cream |
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3
Tbs |
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unsalted butter |
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½
tsp |
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pure
vanilla extract |
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1½
cups |
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finely chopped pecans |
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1 |
To prepare
crust: Preheat oven to 350 degrees F. Butter
9x9x2" metal cake pan. Using electric mixer,
beat butter, sugar and egg yolk in a bowl to
blend. Add flour and salt; beat until moist
clumps form. Gather dough together. Press dough
over bottom and ½" up sides of pan. Bake crust
until golden, about 20 minutes. Cool. |
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2 |
To prepare
filling: Combine first 4 ingredients in medium
saucepan. Bring to boil, stirring until butter
melts and mixture is smooth. Boil filling 30
seconds. Remove from heat; mix in vanilla, then
nuts. |
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3 |
Pour hot
filling into crust. Bake bars until filling is
bubbling in center, about 15 minutes. Cool bars
completely in pan on rack (filling will become
firm). Chill at least 1 hour and up to 2 hours.
Cut into small-sized bars. |
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Yield: 30 bars |
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Cooking Tips |
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*These bars may be
prepared up to three days ahead. |
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Recipe Source |
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Source:
Modified from Bon Appetit, October 2003 |
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