Maple Brown Sugar Pecan Bars

pecanbar After Christmas and before New Year’s Eve is always an interesting time.

The sugar coma SHOULD be over – but is it?

Let’s be real…

All the Christmas cookies and candies JUST went on SALE! Now is the time to eat eat eat!!

Or in our case – bake bake bake!

Not to mention – for those of us who plan to start a diet in the New Year, we totally have until January 1st. Right?

Plenty of time for just a few more indulgent treats…

Maple Brown Sugar Pecan Bars

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 1 hour 30 minutes pecan3 OH MY GOODNESS! Normally my “bars” qualify as cookies – however, these – THESE pecan bars… pecan7 They are almost more like CANDY PECAN BARS! pecan4 Sweet, candied pecans – coated in maple syrup and brown sugar then roasted over a buttery shortbread crust.  pecan1 Sprinkle over ice cream, dip in milk, or eat with your favorite coffee – these bars will have all you nut lovers swooning for more. pecan But beware – they are incredibly sugary – and addictive! Enjoy at your own risk! pecan6

Ingredients

For the crust:

1/2 cup (1 stick) butter

3/4 cup packed brown sugar

1 cup flour

For the topping:

1 cup pecans, chopped

3/4 cup packed brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 egg, beaten

Pinch of salt

Directions

  1. Preheat oven to 350F. Line an 8 or 9-inch pan with aluminum foil, lightly grease then set aside.
  2. In a small bowl, cream butter and sugar. Add flour. Continue to blend ingredients until crumbling dough is formed. 
  3. Press dough into prepared pan. Bake at 350F for 18-20 minutes, until edges begin to brown. 
  4. While crust is in oven, combine pecans, brown sugar, maple syrup and egg. Stir and fold until all pecans have been fully coated with mixture. Set aside.
  5. Remove crust from oven, set aside to cool for about 5 minutes.
  6. Pour pecan mixture over crust, then bake again for about 15 minutes – or until filling has begun to brown and appears somewhat firm when “jiggled” (a little “jiggle” is okay!).
  7. Remove from oven, allow to cool completely! (These little bars are rather buttery – so if they aren’t cooled completely, they won’t cut as easily – or taste as delicious! Feel free to place in fridge or freezer for faster cooling.) Use aluminum foil to remove bars from pan and place on cutting board. Slice and serve!

Storage: Store in airtight container – at room temp for 4-5 days, in refrigerate for 1-2 weeks, or in freezer for 2-3 weeks. 

Want to print or save this recipe? Go ahead!

Maple Brown Sugar Pecan Bars
Sweet, candied pecans - coated in maple syrup and brown sugar then roasted over a buttery shortbread crust. Sweet and nut lovers rejoice with these pecan bars!
Print
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 30 min
For the crust
  1. 1/2 cup (1 stick) butter
  2. 3/4 cup packed brown sugar
  3. 1 cup flour
For the topping
  1. 1 cup pecans, chopped
  2. 3/4 cup packed brown sugar
  3. 1/4 cup maple syrup
  4. 1 teaspoon vanilla extract
  5. 1 egg, beaten
  6. Pinch of salt
Instructions
  1. Preheat oven to 350F. Line an 8 or 9-inch pan with aluminum foil, lightly grease then set aside.
  2. In a small bowl, cream butter and sugar. Add flour. Continue to blend ingredients until crumbling dough is formed.
  3. Press dough into prepared pan. Bake at 350F for 18-20 minutes, until edges begin to brown.
  4. While crust is in oven, combine pecans, brown sugar, maple syrup and egg. Stir and fold until all pecans have been fully coated with mixture. Set aside.
  5. Remove crust from oven, set aside to cool for about 5 minutes.
  6. Pour pecan mixture over crust, then bake again for about 15 minutes - or until filling has begun to brown and appears somewhat firm when "jiggled" (a little "jiggle" is okay!).
  7. Remove from oven, allow to cool completely! (These little bars are rather buttery - so if they aren't cooled completely, they won't cut as easily - or taste as delicious! Feel free to place in fridge or freezer for faster cooling.) Use aluminum foil to remove bars from pan and place on cutting board. Slice and serve!
Notes
  1. Storage: Store in airtight container - at room temp for 4-5 days, in refrigerate for 1-2 weeks, or in freezer for 2-3 weeks.
The Hungry Bride http://thehungrybride.com/

Enjoy!

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