Maple Pecan Pie Bars

• portionen: 16 servings
• aktive zeit: 20 minutes
• gesamtzeit: 50 minutes

Zutaten

BASE:

75g (5 tbsp) unsalted butter (, melted)

1/3 cup (tightly packed) brown sugar

1/4 tsp cooking salt / kosher salt

1 cup plain flour (all-purpose flour)

FILLING:

1 1/2 cups pecans (Note 1)

75g (5 tbsp) unsalted butter

1/2 cup (tightly packed) brown sugar

1/4 tsp cooking salt / kosher salt

1/3 cup maple syrup (, real not artificially flavoured (honey would also work)

2 large eggs (~55g/2oz each)

1 tsp vanilla extract

DECORATING:

1/3 cup pecans

2 tsp maple syrup

1 pinch salt

1/4 tsp salt flakes (, for sprinkling at the end (optional but recommended)

Anweisungen

Preheat the oven to 180°C/350°F (160°C fan-forced).

Grease a 20cm/8" square pan lightly with butter then line with paper, with overhang to lift out later. (Note 2 for scaling up)

Make base – Melt the butter in a microwave proof bowl. Mix in the sugar and salt, then the flour. Press evenly into the base of the pan (I use my hands first, then finish with a spatula to make it fairly even, no need to be meticulous).

Bake and cool – Bake for 20 minutes, then cool for 15 minutes before filling (keeps the base crisper but you can skip this).

Toast pecans – Spread the pecans for the filling on a tray and bake in the oven for 10 minutes (I put them in with the base). Remove, then when cool enough to handle, roughly chop.

Maple filling – Melt the butter in a small saucepan over medium heat. Mix in the sugar, maple syrup and salt. Once it comes to a proper simmer, remove from the stove and cool for 5 minutes. Whisk the eggs and vanilla in, then stir the chopped pecans in. (You can set aside until ready to use).

Decorating pecans – Toss the pecans with the maple syrup.

Fill and bake – Pour the pecan filling onto the base and spread out evenly. Top with the Decorating Pecans. Bake 25 minutes.

Cool – Remove and cool fully to room temperature to let it set (~ 2 hrs, fridge will expedite). Then cut into 16 squares (or 9…) and eat with your hands!

Notizen

1. Other nuts would work just fine here! Walnuts, almonds and macadamias would be my first pick followed by cashews and peanuts.

2. SCALING UP – If you double the recipe, make this in a 23 x 33 / 9 x 13″ pan, it will be a touch thicker (not a bad thing that’s for sure!) and bake for an extra 5 minutes.

Keeps 7 days in the fridge, or 3 to 4 days in the pantry as long as it’s cool.

Nährwertangaben

• Kalorien: 246 kcal
• Gesamtfett: 16 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 10 g
• Transfett: 0.3 g
• Cholesterin: 41 mg
• Natrium: 124 mg
• Gesamtkohlenhydrate: 24 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 16 g
• Eiweiß: 3 g