maple pecan bars…

Seeing as there are only two of us and not wanting to promote excessive eating habits, Mr Weiss and I rarely make pies or any other desserts where we are committing to sitting down and stuffing in half each! Unless its a pavlova of course.. which it was. But anyway whilst trawling online for baked goodies to have on hand I felt like something pecan-y and came across this really easy super yummy pecan bar recipe, sourced from the Pioneer Woman’s Tasty Kitchen website.

Maple Pecan Bars

for the shortbread crust

1 cup flour ( I used 3/4c ap flour and 1/4 c brown rice flour) basically because I had some and I can’t bring myself to follow a recipe without screwing around with it first.

1/4 c packed light brown sugar

1/4 tsp salt

6 tbsp cold butter cut up

for the filling

4 tbsp butter

1/4 c maple syrup

1 tbsp cream

1/2 c packed light brown sugar

1 tsp vanilla extract

1 cup pecan pieces

Combine shortcrust dry ingredients, cut in butter, using hands to resemble coarse crumbs. Press into a pre-sprayed 8 x 8 inch or 9 x 9 inch pan. Bake 350 for 20 mins or until golden brown. Remove and set aside.

Melt butter in a small saucepan, add remaining ingredient (except nuts) stir constantly for about 2 mins. Add pecans, pour over crust and bake another 18-20 mins. Remove, cool and cut into bars.

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2 Comments

  1. Lee
    Posted November 30, 2011 at 5:27 pm | Permalink

    Hey whats ap flour? Would love some wheat-free recipes (Iv’e been wheat free for the last six months or so).I keep making them up or adapting from other recipes but they always seem to come out too dry and crumbly or hard on the out side and sticky in the middle…

    • thecatskillkiwi
      Posted December 1, 2011 at 4:35 pm | Permalink

      AP Flour, is all purpose. Try using a mixture of almond flour and brown rice flour.


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