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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
White Wine Vinegar(ContainsSulphites/Sulfite)
Bittersweet Chocolate Chips(ContainsSoy/Soja)
Before starting, preheat the oven to 350°F. 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 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 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.
Meanwhile, melt 2 tbsp butter in the same microwave-safe bowl (from step 1). 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 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.