Maple Pecan Pie Squares

Maple Pecan Pie Squares

Name: Maple Pecan Pie Squares Serves 4 | with Chocolate Chips and Shortbread Crust
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 112 g Pecans; 4 tbsp Maple Syrup; 1.5 cup All-Purpose Flour; 1 cup Brown Sugar; 1 tbsp White Wine Vinegar; ½ cup Bittersweet Chocolate Chips; 2 piece Egg; 2 tbsp Cornstarch; 1 tsp Baking Powder; ¾ tsp Salt*; 10 tbsp Butter*

Serves 4 | with Chocolate Chips and Shortbread Crust

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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.

Allergens:

Pecans

•Wheat

•Sulphites

•Soy

•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

/ serving 4 people

112 g

Pecans

(Contains Pecans)

4 tbsp

Maple Syrup

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 cup

Brown Sugar

1 tbsp

White Wine Vinegar

(Contains Sulphites)

½ cup

Bittersweet Chocolate Chips

(Contains Soy)

2 piece

Egg

(Contains Egg)

2 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tsp

Baking Powder

Not included in your delivery

¾ tsp

Salt*

10 tbsp

Butter*

Nutrition Values

Calories0 kcal

Fat0 g

Saturated Fat0 g

Carbohydrate0 g

Sugar0 g

Dietary Fiber0 g

Protein0 g

Cholesterol0 mg

Sodium0 mg

Trans Fat0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•8x8" Baking Dish

•Medium Bowl

•Small Bowl

•Measuring Spoons

•Measuring Cups

•Whisk

Instructions

PDF

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.