Such a delicious treat for pecan pie lovers: Maple Pecan Bars
These bars have a buttery shortbread crust and a pecan pie- like topping. They’re a wonderful treat for fall or the holidays.
Maple Pecan Bars
- ½ cup (1 unsalted butter, at room temperature
- ¼ cup granulated white sugar
- 1 large egg yolk
- 1½ cups all purpose flour
- ⅛ teaspoon salt
- ½ cup pure maple syrup
- ⅓ cup packed light brown sugar
- ¼ cup heavy whipping cream
- 3 tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
- 1½ cups finely chopped pecans
- Preheat the oven to 350 degrees F. Butter a 9x9x2 inch metal cake pan (or use an 8x8, but it will be thicker).
- Using an electric mixer, beat the butter, sugar and egg yolk in a bowl to blend. Add the flour and salt; beat until moist clumps form.
- Gather the dough together. Press the dough over the bottom and ½ inch up sides of pan. Bake the crust until golden, about 20 minutes. Cool.
- Combine the first 4 ingredients in a medium saucepan. Bring to a boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from heat; mix in vanilla, then nuts.
- Pour the hot filling onto the crust. Bake the bars until the filling is bubbling in the center, 15 to 18 minutes. Cool the bars completely in the pan on a rack (the filling will become firm).
- Chill at least 1 hour and up to 2 hours. Cut into small-sized bars.