Carrés de tarte aux pacanes à l’érable
4 portion | avec croûte sablée et pépites de chocolat- Pacanes
- Blé
- Sulfites
- Soya
- Oeuf
- Lait
- Oeuf
- Lait
- Noix
- Sésame
- Arachides
- Soya
- Sulfites
- Gluten
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Blé
- Triticale
These easy pecan pie bars are your solution to Thanksgiving dessert, without all the hassle! Bursting with buttery pecans and a hint of maple syrup, these gooey squares will have you reaching for seconds and thirds in no time.
Ingrédients
112 g
Pacanes
(Contient: Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde, Peut contenir des traces d’allergènes, Pacanes)
4 cs
Sirop d'érable
1.5 tasse(s)
Farine tout usage
(Contient: Peut contenir des traces d’allergènes, Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 tasse(s)
Cassonade
(Contient: Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait, Peut contenir des traces d’allergènes)
1 cs
Vinaigre de vin blanc
(Contient: Peut contenir des traces d’allergènes, Sulfites, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Peut contenir des traces d’allergènes, Soya)
2 pièce(s)
Œuf
(Contient: Oeuf)
18 g
Fécule de maïs
(Contient: Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides, Peut contenir des traces d’allergènes)
4 g
Poudre à pâte
(Contient: Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
¾ cc
Sel*
10 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- Grease an 8x8-inch metal baking tin with butter, then line the base and sides with parchment paper leaving a 2-inch overhang. (NOTE: This will help you remove the squares from the tin later on). Press down on the parchment to adhere. Set aside.
- Melt 8 tbsp butter in a small microwave-safe bowl.
- Reserve 1 tsp flour in another small bowl.
- Add remaining flour, cornstarch, 1/2 cup packed brown sugar, 1/2 tsp baking powder and 1/2 tsp salt to a medium bowl. Whisk to combine.
- Stir in melted butter until shortbread mixture is crumbly and holds together when squeezed.
- Press shortbread mixture into the bottom of the prepared tin. (TIP: Use the back of a measuring cup to help smooth out the shortbread mixture.)
- Bake shortbread base in the middle of the oven until lightly golden-brown around the edges, 15-18 min.
- Place tin on a wire rack to cool.
- While base bakes, melt 2 tbsp butter in the same microwave-safe bowl.
- Whisk together melted butter, remaining brown sugar, reserved flour and maple syrup in the same medium bowl (from step 1) until smooth.
- Whisk in eggs, vinegar and 1/4 tsp salt until smooth. Stir in pecans.
- Pour filling over shortbread base.
- Sprinkle chocolate chips over top.
- Bake in the middle of the oven until middle is set, and edges are golden-brown, 22-23 min
- Place baking tin in the freezer until completely cool, 1-1.5 hr.
- Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.
- Slice into squares and serve.
