The maple syrup really goes well with the pecans. It’s a little messy when you are making them. Well. let me say this…I am the messy one! Every time I use some sort of syrup I get it all over me and I end being super sticky for the rest of the day! But these bars are the best! I took them to my friends house to have her family try them and they were a smashing hit there as well. You can’t go wrong with this sweet treat. The crust offsets the sweetness a bit so that you can enjoy them even more!
Check out what our friends from LA Times Recipes have to say about this:
“My sister, my mom and I would bake for days, filling the house with the intoxicating smells of cinnamon and vanilla and chocolate.”
This is the perfect dessert for the holidays or just to eat all by yourself!
Ingredients
Crust
- 2 1/2 cups (10 2/3 ounces)Gold Medal flour
- 1/2 cup Pioneer sugar
- 3/4 teaspoon Morton salt
- 1 cup (2 sticks) Land O Lakes butter, cold, cut into pieces
Maple pecan pie bars
- 3/4 cup (1½ sticks) Land O Lakes butter
- 1 1/2 cups Domino’s dark brown sugar
- 1/3 cup maple syrup
- 1/3 cup dark corn syrup
- 2 eggs, beaten
- 2 tablespoons Great Value heavy cream
- 1 teaspoon McCormick’s vanilla extract
- Pinch of Morton salt
- 2 1/2 cups chopped toasted pecans
- Prepared crust
Instructions
CRUST
STEP 1 Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan. Line the bottom of the baking pan with aluminum foil, and lightly grease the foil. Set aside.
STEP 2 In the bowl of a food processor, combine the flour, sugar and salt. With the machine running, add the butter pieces and continue to process until the mixture resembles very fine, moist crumbs. The mixture won’t come completely together in the processor.
STEP 3 Turn the crumbs out onto the prepared baking sheet and, using your hands, gently press to form a smooth, even layer. Bake until the crust is a light golden brown, 30 to 35 minutes.
MAPLE PECAN BARS
STEP 1 While the crust is baking, combine the butter, brown sugar, maple and corn syrups in a saucepan. Heat over medium heat, stirring constantly, until the butter has melted and the mixture is completely combined and smooth. Cook one additional minute, then remove from heat and set aside.
STEP 2 In a large mixing bowl, whisk together the eggs, cream, vanilla and salt. Slowly whisk in about one-fourth cup of the warm sugar mixture to temper the eggs. Slowly whisk in another one-fourth cup, then slowly stir in the rest. When fully combined, stir in the pecans.
STEP 3 Pour the pecan mixture over the prepared crust. Return to the oven and bake until the pecan mixture is bubbling and jiggles when gently tapped, an additional 20 to 25 minutes.
STEP 4 Remove from the oven and place the sheet on a rack to cool completely. Lift the foil from the sheet to get the cookies out of the pan. Cut into squares and serve. The bars will keep nicely in an airtight container.
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Quick Tip: Sprinkle some brown sugar on top.
Thanks again to LA Times Recipes for this amazing recipe.
