Pecan and Maple Bars
Just in time for “spooky season” I present you the most delicious and simple maple and pecan bars. Try substituting other nuts for pecans (I love walnuts) and if you don’t have maple syrup use honey or golden syrup.
The base has optional lemon zest, but I highly recommend using it to cut the sweetness of the topping. Because the base is pre-baked, the final product is super crisp and buttery. The topping is caramel-deliciousness. The only downside…. the cost of nuts! It’s nuts!
Pecan and Maple Bars
Like easy crispy pecan pie. Caramel and nuts and a hint of maple.
Ingredients
For the biscuit base
- 250 g flour
- 125 g sugar
- 250 g butter room temperature
- 1 egg
- zest of a lemon optional
For the topping
- 175 g butter
- 80 g maple syrup or honey
- 175 g brown sugar
- 450 g pecan nuts
Instructions
Biscuit base
- Preheat the oven to 180°C. Grease a swiss roll tin (37x27x2.5cm)
- Mix the flour and sugar in a large bowl. Rub in the butter and add the egg and zest. Bring the mixture together with a spoon and lightly knead.
- Press the mixture evenly into the tin. Prick with a fork and bake for 15 minutes until lightly golden. Remove from the oven and set aside until the topping is ready.
Topping
- Place the butter, syrup and sugar into a small pot. Bring to the boil and boil for about 2 minutes.
- Add the nuts and pour the mixture evenly over the base and return to the oven for a further 20 - 25 minutes.
- Remove from the oven and leave to cool slightly. Cut the bars evenly and leave to cool completely.