Maple Pecan Squares....Fall Recipe

 

 

 

Here is a delicious bar cookie recipe using one of Fall's delightful sweet ingredients, maple syrup. Use grade B maple syrup if you can find it. It has a deep rich flavor perfect for baking.Reprinted with permission from Tea and Cookies by Rick Rodgers (Harper Collins 2010).

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 1/2 dozen bars

Ingredients:

• Crust
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons, at room temperature, plus more for the pan
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• Filling
• 3/4 cup pure maple syrup, preferably Grade B
• 3/4 cup packed light brown sugar, rubbed through a sieve to remove lumps
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 3/4 teaspoon vanilla extract
• 2 cups (8 ounces) chopped pecans

Preparation:

1. Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 13 x 9- inch (quarter-sheet) rimmed baking sheet.
2. To make the crust, pulse the flour, granulated sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture begins to clump together. Press the dough firmly and evenly into the baking sheet. Pierce the dough well with a fork.
3. Bake until the crust is lightly browned, about 25 minutes. Remove the baking sheet from the oven.
4. To make the filling, whisk the maple syrup, brown sugar, eggs, butter, and vanilla until the sugar dissolves. Sprinkle the pecans evenly over the crust, and pour the filling on top. Return to the oven and bake until the filling is set, about 25 minutes.
5. Let cool completely in the pan on a wire cake rack.
6. Cut into 30 bars and serve. (The cookies can be made up to 3 days ahead, stored at room temperature in an airtight container.)

           Boy! they are good