If you are a fan of pecan pie during the holidays, Pastry Chef Karen Souillet from Headwaters Restaurant has a delectable alternative: Maple Pecan Bars! These mouthwatering bars feature a delectable pecan pie filling infused with the richness of pure maple syrup. Instead of a flaky pie crust, the crunchy, sweet filling sits on top of a buttery brown sugar shortbread crust. No need to roll out a crust here – these treats are even easier than traditional pecan pie.
Makes a fantastic addition to any holiday gathering, the perfect way to end a meal on a sweet note.
Maple Pecan Bars
Yields 9″ square pan
Ingredients for the Shortbread Base:
1 cup All-purpose flour
1/3 cup Packed light brown sugar
1/4 cup Coarsely chopped pecans
½ tsp Fine salt
¼ tsp Baking powder
¼ tsp Cinnamon
1/3 cup Unsalted butter, room temp
Ingredients for Pecan Layer:
1/4 cup Unsalted butter melted
1/2 cup Packed light brown sugar
1/3 cup Pure maple syrup
2 tsp Fine salt
1 large Egg
1 ¾ cup Coarsely chopped pecans
Method for Shortbread Base:
- Pulse all ingredients in a food processor until crumbly. Press into a pan and bake 350˚F for 15 minutes until the edges are lightly golden.
Method for Pecan Layer:
- Whisk all the ingredients (except pecans) together.
- One those are incorporated together, stir in the pecans.
- Pour into the pan with crust.
- Bake for 22 – 25 minutes until bubbling along edges.
- Let cool completely.
Tip:
For smoother cutting of bars you can omit pecans in the crust.
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