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Recipe Detail Page
Maple Pecan Squares
Spring 2012
Yes these are sweet, but they also taste so good you’ll find yourself “evening off the row” every few minutes. They do freeze well, so you can always hide them away.
CRUST
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1 mL) salt
½ cup (125 mL) cold unsalted butter, cut into cubes
1 pkg (100 g) pecan pieces, about 1 cup (250 mL)
FILLING
2 eggs
½ cup (125 mL) brown sugar
2 tbsp (30 mL) all-purpose flour
½ tsp (2 mL) salt
¾ cup (175 mL) pure maple syrup
¼ cup (60 mL) whipping cream
1 tbsp (15 mL) vanilla
GARNISH (OPTIONAL)
Whipped cream
Pecan pieces
1 Preheat oven to 350°F (180°C).
2 Line an 8-inch (20-cm) square baking pan with foil overhanging all sides. Grease. In a food processor or large bowl, mix flour with sugar and salt. If using a food processor, pulse in butter until mixture starts to come together or use your fingers to work in butter.Pat into pan.
3 Bake in centre of preheated oven, until golden and set, 18 to 22 minutes. After 10 minutes baking, on a separate baking sheet place nuts in the oven while crust bakes. Bake, stirring once until nuts are toasted and fragrant, 5 to 7 minutes. Leave oven turned on.
4 In a medium bowl, whisk eggs with brown sugar, flour and salt until mixed. Whisk in syrup, cream and vanilla. Sprinkle nuts over warm crust. Drizzle maple mixture over nuts. Redistribute nuts if needed. Continue to bake until filling is set, 35 to 42 minutes. Cool completely on a rack. Remove to a cutting board using foil handles. Peel off foil, then cut into squares. For a super-decadent treat, serve with a dollop of whipped cream and a sprinkling of pecans.
Makes 25 squares
