Today, I’m sharing a recipe that holds a special place in my heart, Maple Pecan Bars. These bars are a hit at every family gathering, and I can’t even begin to tell you how quickly they disappear from the plate. When you combine the sweet, rich flavor of maple syrup with the crunch of pecans, it’s like magic in your mouth!
I remember the first time I made these bars. I was young, recently married, and eager to impress my in-laws. I wanted to bring something unique to a family meal, so I decided to take a chance on this recipe that I had stumbled upon. The reaction was nothing short of spectacular. Seeing the smiles and hearing the compliments really boosted my confidence in the kitchen. After all, isn’t that what cooking is about? Creating memories and connections through food.
These Maple Pecan Bars have since become a family tradition, and I’ve made them countless times. I’m not much of a poet when it comes to describing food, but I do know these bars make people happy. They’re super easy to make, require simple ingredients, and don’t take much time. So if you’re looking for a recipe that’ll bring joy to your table, give these bars a try. Trust me, they’re worth it, and soon they might be a staple in your home too.
How to Make Maple Pecan Bars
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Ingredients:
- 200 g softened unsalted butter
- 100 g pure maple syrup
- 125 g light brown sugar
- 250 g chopped pecans
- 80 g golden caster sugar
- 2 large eggs
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 tsp coarse sea salt (for topping)
- 225 g plain flour
Directions:
- Begin by preheating your oven to 350°F. Line an 8-inch square pan with parchment paper for easier removal later, and grease it lightly with a bit of butter if needed.
- In a mixing bowl, cream together the golden caster sugar and softened butter using a spoon or an electric mixer until smooth.
- Add the plain flour and vanilla extract to the butter mixture. Mix thoroughly until everything is incorporated.
- Press this dough mixture into the prepared pan, ensuring it is compact and even across the base.
- Bake the shortbread base for 20-25 minutes or until its color changes to a light golden hue.
- While the shortbread is in the oven, prepare the topping. In a saucepan set over low heat, combine maple syrup, light brown sugar, and butter. Allow these to melt together slowly.
- Once melted, let the mixture boil gently and simmer for about 3 minutes, stirring it consistently.
- Remove the saucepan from heat. In another bowl, whisk together the eggs, milk, and vanilla. Slowly pour this into the maple syrup blend, whisking continuously to ensure everything is well combined.
- Fold in the chopped pecans until they are evenly distributed throughout the topping mixture.
- Pour this pecan topping over the pre-baked shortbread base. Place the pan back into the oven and bake for an additional 30 minutes.
- Once baked, allow the bars to cool completely in the pan. For easier slicing, consider chilling them in the fridge first.
- Cut them into squares and store them in an airtight container, enjoying them best within three days.
Ingredient Substitutions:
If you’re out of maple syrup or prefer a different flavor, you can easily swap it with honey or agave syrup. Additionally, for a nutty variation, try using walnuts or almonds instead of pecans. These alternatives will retain the delightful taste with a slight twist.
Serving Suggestions:
These bars are delightful on their own, but you can serve them warm with a scoop of vanilla ice cream for an indulgent dessert. They pair well with a hot cup of tea or coffee, making them a perfect afternoon treat or an after-dinner sweet.
Seasonal Variations:
In the fall, add a sprinkle of cinnamon or nutmeg to the shortbread base for a warm, spicy bite reminiscent of autumn flavors. During the winter holidays, drizzle some melted chocolate over the top for a festive touch.
Cooking Tips:
Make sure not to overmix the shortbread base to keep it tender and crumbly. If you find your topping isn’t setting correctly, give it an additional few minutes in the oven, as slight differences in oven temperature can affect baking times.
Storing Suggestion:
To store your Maple Pecan Bars, place them in an airtight container and keep them in a cool, dry place. They’re best enjoyed within three days, but if needed, you can freeze them for up to a month. Just thaw at room temperature before serving.
FAQs:
Can I use salted butter in place of unsalted butter?
Yes, you can use salted butter instead of unsalted, but skip adding extra salt to the recipe. The salted butter will offer enough saltiness. Keep in mind that the end flavor might be slightly altered, but it shouldn’t pose a significant difference.
Is there a substitute for golden caster sugar?
If you can’t find golden caster sugar, regular granulated sugar or light brown sugar can be used instead. While the texture might slightly differ, the sweetness will remain. Remember, sugar plays a crucial role, so opt for similar substitutes.
Can I make this recipe without nuts?
Absolutely! If you have nut allergies or prefer a nut-free version, you can omit the pecans. Instead, include dried fruits like cranberries or raisins. This will alter the texture but still provide delightful, sweet-tasting bars.
How do I know when the shortbread base is done?
The shortbread base is ready when it turns a light golden color. You can also insert a toothpick into the center; if it comes out clean, the base is set. Overbaking can dry it out, so keep an eye on it during the last few minutes.
Can I double the recipe?
Yes, you can double this recipe! Use a larger baking pan to adjust for the additional batter. Baking time might need slight modifications, so monitor both layers for doneness to ensure it’s baked evenly through.
What is the best way to cut the bars?
For clean, even cuts, allow the bars to cool fully before slicing. Chilling them in the refrigerator further helps achieve tidy squares. Use a sharp knife and wipe it clean between cuts for the best presentation.
Maple Pecan Bars
Ingredients
- 200 g softened unsalted butter
- 100 g pure maple syrup
- 125 g brown sugar (light)
- 250 g chopped pecans
- 80 g golden caster sugar
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon coarse sea salt (for topping)
- 225 g plain flour
Instructions
- Begin by preheating the oven to 350°F and prepare an 8-inch square baking pan with parchment paper, lightly greased with butter for easier removal.
- In a mixing bowl, combine the softened butter with golden caster sugar and cream them until the mixture is smooth.
- Incorporate the plain flour and vanilla extract into the creamed mixture, stirring until everything is well mixed.
- Spread the mixture evenly in the prepared baking pan and press it down firmly with your fingers to create a compact base.
- Bake the base in the oven for 20-25 minutes, or until it acquires a light golden shade.
- While the base is baking, prepare the topping by gently melting the maple syrup, light brown sugar, and butter together in a saucepan over low heat.
- Once melted, increase the heat to bring the mixture to a gentle boil; let it simmer for about 3 minutes while stirring constantly.
- In another bowl, whisk the eggs, vanilla, and milk together, then slowly mix this into the warm syrup mixture, ensuring it's well combined.
- Gently fold in the chopped pecans until they are evenly distributed throughout the mixture.
- Pour the pecan topping over the baked shortbread crust and return the pan to the oven for an additional 30 minutes.
- Once baked, let it cool completely before removing from the pan; for easier slicing, place it in the refrigerator for a while.
- Store these delicious bars in an airtight container in a cool place and consume within 3 days for optimum taste.
