-
-
My review
Maple Pecan Shortbread Squares
12
Tracey Lafave Kessler
"These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 152Original recipe yields 16 servings (16 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 192245 Ratings
-
-
-
-
-
Most helpful positive review
7/4/2010
These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious. The only thing wrong with these is...
Most helpful critical review
6/7/2013
The topping softened the shortbread too much and almost felt like it was uncooked. It was good, but I wouldn't use this recipe again. I would probably double the pecan.
Most helpful
Most positive
Least positive
Newest
7/4/2010
These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious. The only thing wrong with these is...
4/10/2011
Excellent! Here are my additions: 1). doubled batch; 2). used 1/3 brown and 1/3 white sugar in the dough; 3). added 1/3 c. shredded coconut and 1/2 tsp. cinnamon to the topping; 4). lined the pa...
9/6/2010
Made this exactly as written, except for the addition of 1/2 tsp maple extract to give it a more distinctive flavor. My husband loved these. Tastes a lot like pecan pie tarts. Next time I'm p...
8/30/2010
I doubled the recipe and used a 9x13 pan, and substituted an extra tablespoon of maple syrup for 1 1/2 tablespoons brown sugar. SO GOOD.
3/24/2012
AMAZING! I am going to make these again for sure! The only thing i changed was the pan i used. I didnt have an 8x8 so i used my cupcake trays. this recipe makes 12 cupcakes size discs. they were...
9/16/2010
Sooo tasty and seriously so simple it shouldn't be baking legal! I've made this both with pecans and walnuts and its equally as good to us. The only thing I really have to add is that I have sta...
9/24/2010
These are rediculously delicious! Made a double batch and gave half to my coworker for her birthday. Good maple syrup is key to this recipe for a strong maple flavor. Only thing I'd do different...
10/12/2010
These are little buttery bites of heaven! I now print off copies of the recipe before taking the bars anywhere to save my 16 year old from having to write the recipe out in multiples. I've mad...
2/20/2012
I can't even describe how delicious these are – and they're very easy to make too. The only changes I made were to add another 1/2 cup of pecans and about 2 TBSP of extra maple syrup. As other r...