Hello lovelies,
There’s been many sweet treat videos going round on social media this autumn but one recipe which spoke volumes to me was these ‘pecan pie bars’ everyone is baking.
Now, you’ll probably have noticed if you’ve been around here a while that I’m not much of a ‘nut’ girlie when it comes to baking. I personally tend to stay away from them as they aren’t my favourite ingredient to add into a bake.
However, these pecan pie bars caught my attention immediately as I just knew my mum would absolutely love them and who am I to deprive my mum of such deliciousness?
I kept going between a few different recipes that I wanted to recreate but the one that drew me in time and time again was written and shared by the incredibly talented Kat, also known as ‘The Baking Explorer’ online.
Therefore, I can’t take any credit for today’s recipe, this is Kat’s recipe that I’ve followed and my mum has fallen head over heels for. She told me I instantly had to share it with you guys so I’m doing what the boss tells me to do. You can thank me later *wink wink*.
{ Kat’s Original Recipe: https://thebakingexplorer.com/maple-pecan-squares/ }
So, if you’d like to recreate Kat’s recipe for yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Bars
Prep Time: 20 Minutes
Bake Time: 55-60 Minutes
Overall Time: 1.5 Hours
Ingredients You Need For The Shortbread Base:
- 80g Of Golden Caster Sugar
- 200g Of Unsalted Butter, Softened
- 225g Of Plain Flour
- 2tsp Of Vanilla Bean Paste / Extract
Ingredients You Need For The Maple Pecan Topping:
- 100g Of Pure Maple Syrup
- 125g Of Light Brown Sugar
- 80g Of Unsalted Butter
- 2 Large Eggs
- 1tbsp Of Milk
- 2tsp Of Vanilla Bean Paste / Extract
- 250g Of Pecans, Chopped
How To Make The Shortbread Base:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 5.
- Secondly, in a large bowl, beat together the 80g of golden caster sugar with the 200g of softened unsalted butter until creamy.
- Next, mix in the 2tsp of vanilla extract and 225g of plain flour and continue mixing until everything is combined. .
- Place the shortbread mixture into the prepared tin and using your fingers or a spatula, press the mixture down until compact and even across the base of the tin.
- Place the baking tin into the oven and bake for 25 minutes, until golden brown.
- When baked, remove from the oven and set to one side.
How To Make The Maple Pecan Topping:
- Whilst the shortbread base is cooling, it’s time to make the topping.
- In a large saucepan, add in the 100g of pure maple syrup, 125g of light brown sugar and 80g of unsalted butter and melt together over a low heat.
- Once melted, bring the maple mixture to a boil and boil for 3 minutes whilst constantly stirring. After 3 minutes remove from the heat.
- In a small bowl, whisk together the 2 large eggs, 1tbsp of milk and 2tsp of vanilla extract.
- Add the egg mixture into the maple syrup mixture very slowly, adding a little at a time and whisk continuously as you add it.
- Now, stir in the 250g of chopped pecans until coated in the maple syrup mixture.
- Pour the topping over the top of the baked shortbread base and bake again for 30 minutes.
- Once baked, remove from the oven and allow to cool completely in the tin before transferring to the fridge to chill for 1 hour.
- Finally, after chilling for an hour, carefully remove the bars from the baking tin and cut into 16 squares, then serve.
That’s your Maple Pecan Pie Bars prepared, baked and chilled, ready for you to enjoy!
Notes:
- Store these bars in an airtight container, at room temperature for up to 3 days.
- You can skip the chilling in the fridge step and once the bars have completely cooled, remove from the tin carefully and cut into 16 squares. The chilling step just makes the topping set better which in turn makes the bars easier to slice.
- If pecans aren’t your vibe, you can use different nuts to cater to your preferred taste.
Yup, these taste as good as they look and sound!
Mumma Deveson approves so that’s all the persuading you should need to grab your apron and get your bake on.
Thank you so much to Kat for sharing such a delicious recipe with us all, she smashed it as per. My loved ones are obsessed and it’s guaranteed if you’re a pecan nut lover, you will be too.
Let me know in the comments below if you make these bars yourself and if you do, what your thoughts are on them. Do you agree that Kat killed it? Are you drooling?
Sending you all tons of love & hugs as always,
Elle xo
