Maple Pecan Pie Squares
Serves 4 | with Chocolate Chips and Shortbread Crust
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
112 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
4 tbsp
Maple Syrup
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard, Crustaceans, Fish)
1 cup
Brown Sugar
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Crustaceans, Fish, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Milk, Sesame, Soy, Mustard, Fish, Wheat)
Ā½ cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Sulphites, Mustard, Crustaceans, Fish, Wheat)
2 unit(s)
Egg
(Contains: Egg)
18 g
Cornstarch
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Crustaceans, Fish, Wheat, Triticale)
4 g
Baking Powder
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Crustaceans, Fish, Wheat, Triticale)
Not included in your delivery
Ā¾ tsp
Salt*
10 tbsp
Butter*
(Contains: Milk)
Utensils
Cooking Steps
- 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.
