Maple Pecan Bars Recipes

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MAPLE PECAN SHORTBREAD SQUARES



Maple Pecan Shortbread Squares image

These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.

Provided by Tracey Lafave Kessler

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 16

Number Of Ingredients 7

1 cup all-purpose flour
⅓ cup packed brown sugar
½ cup softened butter
1 egg
⅓ cup packed brown sugar
3 tablespoons pure maple syrup
½ cup chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
  • Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g

MAPLE PECAN SQUARES



Maple Pecan Squares image

Omg these are so good....My mom lives in maple syrup country so we are always looking for ways to use the extra syrup that she sends us. These bars are fast and easy to make...wait till you taste them.....

Provided by Baby Kato

Categories     Bar Cookie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
1/4 cup brown sugar
1/2 cup butter
2/3 cup brown sugar
1 cup maple syrup
2 large eggs, beaten
1/4 cup butter
1/4 teaspoon salt
2/3 cup pecan halves
1/2 teaspoon vanilla
2 tablespoons flour

Steps:

  • Base: Preheat oven to 350 degrees to cook cookie base.
  • Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
  • Bake for 5 minutes.
  • Remove from oven and set aside.
  • Topping: Combine sugar and syrup in pot.
  • Simmer on stove for 5 minutes.
  • Cool and pour over the beaten eggs.
  • Stirring well add the remaining ingredients.
  • Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
  • Cool and cut into squares-- enjoy-- enjoy-- enjoy.

Nutrition Facts : Calories 327, Fat 16.4, SaturatedFat 7.9, Cholesterol 61.5, Sodium 169.7, Carbohydrate 43.9, Fiber 0.8, Sugar 32.5, Protein 2.9

MAPLE PECAN BARS



Maple Pecan Bars image

Baking these bars fills me with warm memories of my Grandma Marie, who made a similar recipe. The pecan treats are popular at our office cookie exchange.-Amanda Spearing, Newton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 dozen.

Number Of Ingredients 12

3 cups all-purpose flour
3/4 cup confectioners' sugar
1-1/2 cups cold butter
TOPPING:
1-1/2 cups packed brown sugar
1 cup butter, cubed
1/2 cup maple syrup
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 cups coarsely chopped pecans
2 tablespoons plus 1 teaspoon heavy whipping cream
3/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 180 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

MARTHA'S PECAN BARS



Martha's Pecan Bars image

Martha's pecan bars are the perfect combination of salty and sweet. Add them to your dessert rotation and everyone will be impressed.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 12

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature plus more for the pan
3/4 cup packed light brown sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup (1 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
  • Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
  • Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
  • Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
  • Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

MAPLE-PECAN STICKY BARS



Maple-Pecan Sticky Bars image

Categories     Milk/Cream     Mixer     Nut     Dessert     Bake     Pecan     Chill     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 30

Number Of Ingredients 13

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
11/2 cups all purpose flour
1/8 teaspoon salt
Filling
1/2 cup pure maple syrup
1/3 cup (packed) golden brown sugar
1/4 cup whipping cream
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
  • For filling:
  • Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
  • Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

MAPLE CHOCOLATE PECAN BARS



Maple Chocolate Pecan Bars image

I found this at Hersheys.com while looking for desserts with maple and chocolate ZWT 3: Canadian (maple) and U.S. (pecans)

Provided by lucid501

Categories     Bar Cookie

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
2/3 cup sugar
1/2 cup cocoa
1/4 teaspoon salt (optional)
3/4 cup butter or 3/4 cup margarine, cold
2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated milk!)
1 1/2 teaspoons maple flavoring
2 cups pecan halves or 2 cups pecan pieces

Steps:

  • Heat oven to 350°F.
  • Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
  • Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.
  • Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.

Nutrition Facts : Calories 214.8, Fat 13.8, SaturatedFat 5.2, Cholesterol 38.5, Sodium 67.8, Carbohydrate 20.7, Fiber 1.3, Sugar 14.9, Protein 3.5

MAPLE PECAN BARS



Maple Pecan Bars image

Time 2h30m

Number Of Ingredients 15

Crust:
----------------
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
----------------
Filling:
----------------
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

Steps:

  • To Make the Crust: ---------------- Preheat oven to 350 degrees F Combine the flour, brown sugar, and salt and mix. Add the butter and using a pastry blender, mix butter into flour mixture until pea sized crumbs form. Line 8-inch square baking pan with parchment paper or 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 paper or foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Loosen the paper or foil from the edges and cut into 20 - 25 small squares. Store in an airtight container at room temperature for up to 3 days.

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  • To prepare crust, weigh or lightly spoon white rice flour, cornstarch, and sorghum flour into dry measuring cups; level with a knife. Place white rice flour, cornstarch, sorghum flour, 1/2 cup brown sugar, and next 4 ingredients (through salt) in a food processor; pulse until mixture resembles fine meal. Press flour mixture into bottom of prepared pan. Bake at 375° for 15 minutes or until edges of crust are slightly browned.
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