If you’re in search of a delightful treat that combines buttery shortbread with the rich flavors of pecans and maple syrup, look no further than Pecan Maple Shortbread Squares.
These delectable squares are perfect for any occasion, whether it’s a sweet treat at brunch with friends, paired with cup of coffee for an afternoon pick-me-up. It also makes a great dessert for a pot luck.
A Symphony of Flavors
The magic of Pecan Maple Shortbread Squares lies in their harmonious blend of flavors.
The buttery shortbread base provides a melt-in-your-mouth texture, while the toasted pecans add a delightful crunch.
The syrupy sweetness of maple perfectly complements the nutty notes, creating a rich and indulgent taste experience. Like with these Apple Toffee Pecan Blondie Bars.
Deliciously Decadent: Pecan Maple Shortbread Squares
It is important to use pecan halves, not pieces. The edges of the bars will be slightly firmer than the center. If desired, trim ¼ inch from the edges before cutting into bars.
Toast the pecans on a rimmed baking sheet in a 350 degree oven until fragrant, about 8 to 12 minutes. Shake the sheet halfway through toasting.
Crust
1¾ cups all-purpose flour
6 tablespoons sugar
½ teaspoon salt
8 tablespoons unsalted butter, melted
Topping
1 cup sugar
2 tablespoons real maple syrup
½ cup light corn syrup
7 tablespoons unsalted butter, melted and hot
1 teaspoon vanilla extract
½ teaspoon salt
1 pound or 4 cups pecan halves, toasted
For The Crust
Adjust oven rack to lowest position and heat oven to 350 degrees. Make a foil sling for a 13 x 9-inch baking pan.
Fold 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.
Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray or brush with melted unsalted butter. Set aside.
Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form.
Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand.
Evenly scatter tablespoon-size pieces of dough over surface of prepared baking dish. Using your fingertips and palm of your hand, press and smooth dough into even thickness in bottom of pan. Set aside.
For The Topping
Mix together in a mason jar the 1 cup of sugar with 3 tablespoons maple syrup. Continue mixing until you have a light brown sugar consistency.
If need be, add a little more sugar if mixture is too damp. Alternatively, add a little more syrup if mixture is too dry.
From the jar remove 3/4 cup maple sugar.
Whisk together the maple sugar, corn syrup, melted butter, vanilla, and salt in a medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds.
Fold pecans into sugar mixture until nuts are evenly coated.
Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches).
Place baking dish in preheated oven and bake until topping is evenly distributed and rapidly bubbling across entire surface, about 23 to 25 minutes. Rotate the dish halfway through baking.
Transfer baking dish to a wire rack and let the pecan maple squares cool completely in pan on rack, about 1½ hours.
Using foil overhang, lift squares out of baking dish and transfer to a cutting board.
Cut into 24 squares. The squares can be stored at room temperature for up to 5 days.
Try These Dessert Favorites
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