These Maple Pecan Squares are delicious, rich and gooey like a good pecan pie. The maple syrup doesn’t shout maple at you but gives it a nuance that you wouldn’t get with plain corn syrup.
The shortbread crust is very rich, which makes these cookies perfect for the tea table cut into small squares.
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Margo's Maple Pecan Squares
Ingredients
- 1 1/2 cups pecans
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup butter melted
- 1 cup brown sugar lightly packed
- 1 cup maple syrup
- 4 eggs
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
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Preheat oven to 350°F.
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Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside.
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Combine 1st measurement of flour and sugar, stir in melted butter.
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Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end. Press mixture evenly into bottom of pan. Bake 10 minutes.
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Whisk together brown sugar, maple syrup and eggs. Gently whisk in 2nd measurement of flour, salt and vanilla. Fold in most of pecans, reserving a few for the top. Pour mixture over shortcake base.
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Sprinkle reserved pecans on top.
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Bake 30 minutes.
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Cool 2 hours before removing and cutting.
Enjoy!
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Recipe based on one by Sam #3
Photo by momaphet