If you are a fan of pecan pie, then you are going to flip over these maple pecan bars.
No fork is needed to sink your teeth into these, just slice them into bars and attack!
The added real maple syrup makes these one of my top favorite desserts!
- 1 1/4 cups all-purpose flour
- 1/3 cup firmly packed golden brown sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into 3/4 inch pieces
- 6 Tablespoons butter
- 1/3 cup pure maple syrup
- 2/3 cup firmly packed golden brown sugar
- 1/3 cup heavy cream
- 2 cups coarsely chopped pecans
- 1/2 cup quick cooking oats
- To Make the Crust:
- Preheat oven to 350 degrees F
- Combine the flour, brown sugar, and salt and pulse 2 or 3 times to blend.
- Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas.
- Line 9-inch square baking pan with non-stick foil, letting it extend up the sides of pan.
- Press the crumb mixture into the bottom of the prepared pan.
- Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 - 17 minutes.
- Set aside.
- To Make the Filling:
- In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves.
- Bring to a boil and boil for 1 minute.
- Remove from the heat and immediately stir in the cream.
- Then stir in the pecans and oatmeal.
- Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula.
- Bake at 350F until the filling is set when you give the pan a gentle shake, 22-25 minutes.
- Transfer to a wire rack to let cool until firm, about 1 1/2 hours.
- Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan.
- Loosen the foil from the edges and cut into 25 small squares.
- Store in an airtight container at room temperature for up to 3 days.
During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking.
Adapted from Williams-Sonoma Essentials of Baking Cookbook