Maple Pecan Squares
Indulge in the irresistible combination of rich maple flavor and nutty pecan crunch with these decadent Maple Pecan Squares. Featuring a buttery shortbread crust as the base, this recipe is topped with a luscious filling made from pure maple syrup, brown sugar, and heavy cream, complemented by the natural sweetness and texture of chopped pecans. Perfectly golden and caramelized, these bars are a crowd-pleasing dessert for any occasion, from holiday gatherings to casual tea times. With just 20 minutes of prep and simple steps, these treats are as easy to make as they are to enjoy. Serve them as a delightful afternoon snack or as an elegant addition to your dessert table. Store leftovers (if there are any!) for up to a week to savor the flavors at your leisure. Keywords: maple pecan squares recipe, easy pecan dessert, buttery shortbread crust, caramelized pecan topping.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 50 grams granulated sugar
- 200 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams brown sugar
- 120 milliliters pure maple syrup
- 60 milliliters heavy cream
- 1 teaspoons vanilla extract
- 200 grams pecans, roughly chopped
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
In a medium-sized mixing bowl, combine the unsalted butter, granulated sugar, flour, and salt. Use a pastry cutter or clean hands to mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared baking pan to form the crust. Bake for 15 minutes, or until the edges are lightly golden. Set aside to cool slightly.
In a medium saucepan over medium heat, combine the brown sugar, maple syrup, heavy cream, and a pinch of salt. Heat the mixture while stirring, making sure the sugar fully dissolves.
Once the mixture comes to a gentle boil, reduce the heat to low and simmer for 2 minutes. Remove from heat and stir in the vanilla extract and chopped pecans.
Pour the pecan mixture evenly over the pre-baked crust, spreading it carefully with a spatula to ensure even coverage.
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is bubbling and set.
Remove the pan from the oven and let the squares cool completely in the pan, about 2 hours. For quicker cooling, transfer the pan to the refrigerator for 1 hour.
Use the parchment paper overhang to lift the cooled dessert out of the pan. Cut into 16 squares with a sharp knife and serve. Store any leftovers in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
