Maple Pecan Bars Without Corn Syrup
These pecan bars use maple syrup and brown sugar to make a delicious, gooey, and sweet dessert that you're sure to love!
Ingredients
Crust
- 30 g (¼ cup) unsalted pecan halves ground (see note 1)
- 90 g (¾ cup) plain (all-purpose) flour
- 50 g (¼ cups) sugar granulated or caster
- 3 g (½ tsp) salt (see note 2)
- 2 g (¼ tsp) baking powder
- 100 g (7 tbsp) unsalted butter cold and cut into cubes
- 1 egg yolk
Filling
- 120 ml (½ cup) maple syrup
- 100 g (½ cup) light brown sugar packed
- 50 g (4 tbsp) unsalted butter
- 30 ml (2 tbsp) heavy cream
- 10 ml (2 tsp) vanilla extract
- 3 g (½ tsp) salt (see note 2)
- 170 g (1 ¼ cups) unsalted pecan halves toasted and chopped coarse (see note 1)
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a 20cmx20cm (8inx8in) baking dish (preferably metal). Line with parchment paper so that there is a couple of centimetres of overhang on each side - this will act as a sling for easy removal.
- In a large mixing bowl, whisk together the ground pecans, flour, sugar, salt and baking powder. Add the butter and toss lightly with your fingertips to coat in butter.
- Using your fingertips, smash the butter into the flour mixture until the mixture is mealy and no large visible pieces of butter remain. Using a fork, add the egg yolk and mix until it's thoroughly combined.
- Scatter the dough evenly across the bottom of your prepared baking dish. Using your hands, press it evenly and firmly across the bottom of the dish. Transfer the dish to the freezer and allow to chill for 10 minutes.
- Transfer your crust to the oven and bake for 20-25 minutes, until it is lightly golden brown. Remove from the oven and allow to cool completely (at least 1 hour) before making the filling.
- In a small saucepan, add the maple syrup, brown sugar and butter. Set over medium heat and, stirring constantly with a heatproof spatula, bring to a boil. Allow the mixture to boil for 3 minutes before removing from the heat
- Off the heat, stir in the cream, vanilla and salt. Add in the pecan pieces and stir until well combined.
- Pour the mixture over cooled crust, spreading out ensure it is evenly distributed. Transfer back to the 180°C (350°F) oven and bake for 20-25 minutes - until the mixture is browning and bubbling.
- Allow the bars to cool completely before cutting into 16 pieces and serving, at least 2 hours.
Video
Notes
1. Toast the pecans for both the crust and the filling together (a total of 150g). Then chop or grind them as needed. The pecans can be ground in a food processor or by chopping them very fine, transferring to a bag and bashing with a rolling pin until they resemble the consistency of course, wet sand.
2. Different types and brands of salt can have different volumetric measurements. I highly recommend weighing out the salt to get consistent results.
Nutrition
Calories: 249kcal | Carbohydrates: 22g | Protein: 2g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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