Best Maple Pecan Squares Recipes

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE PECAN SQUARES

Steps:

• Base: Preheat oven to 350 degrees to cook cookie base.
• Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• Bake for 5 minutes.
• Remove from oven and set aside.
• Topping: Combine sugar and syrup in pot.
• Simmer on stove for 5 minutes.
• Cool and pour over the beaten eggs.
• Stirring well add the remaining ingredients.
• Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• Cool and cut into squares-- enjoy-- enjoy-- enjoy.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 175 degrees C (350 degrees F)
• Combine the flour and 75g light brown muscovado sugar in a mixer until well combined.
• Mix in the softened butter until a dough has formed.
• Press into a lined 20x20cm baking dish, and prick with a fork. If you don't have an 20x20cm dish you can use any rectangular dish. You may just have to make more shortbread, but that's never a bad thing!
• Bake the shortbread in the preheated oven for about 20-30 minutes (depending on the amount of shortbread you make). It should look puffy and golden brown when done.
• While the shortbread is baking, beat the egg in a mixing bowl along with 75g light brown muscovado sugar, maple syrup, and pecans.
• Pour the pecan mixture over the hot shortbread and return to the oven. Continue baking until firmed, about 20-25 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking if the mixture has got past the baking parchment. Cool completely, then cut how ever you like. ENJOY!

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Directions: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork. 3. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE PECAN SQUARES

Steps:

• 1. Base: Preheat oven to 350 degrees to cook cookie base.
• 2. Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• 3. Bake for 5 minutes.
• 4. Remove from oven and set aside.
• 5. Topping: Combine sugar and syrup in pot.
• 6. Simmer on stove for 5 minutes.
• 7. Cool and pour over the beaten eggs.
• 8. Stirring well add the remaining ingredients.
• 9. Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• 10. Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• 11. Cool and cut into squares-- enjoy-- enjoy-- enjoy. Bet you can't eat just one.

MAPLE PECAN SQUARES

Steps:

• Preheat oven to 350. Carefully line a 9" square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.
• To make crust: In a large bowl, stir together flour, brown sugar and salt until blended. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until mixture forms large, coarse crumbs the size of small peas. Press the crumb mixture into the bottom of prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12-17 minutes. Set aside.
• To make filling: In a saucepan over medium heat, combine the butter, maple syrup and brown sugar; stir together until the butter melts and brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with a spatula.
• Bake on middle oven rack, until the filling is set when you give the pan a gentle shake, 22-25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer to a wire rack to let cool until firm, about 1-1/2 hours.
• Using the ends of the foil liner, carefully lift the maple pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will easily slide off the foil. Store in an airtight container at room temperature for up to 3 days.