#Foodie Extravaganza: Maple Pecan Bars

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It's time for the Foodie Extravaganza again AND I actually remembered to submit my recipe this time! I made a recipe for last month and then completely forgot that I was supposed to submit it prior to the event. Oops!

The theme for December is maple and the 17th is National Maple Syrup day. The event is being hosted by Lauren of Sew You Think You Can Cook.


I actually intended to go savory for this month since I had made maple bacon dijon green beans for Thanksgiving which were out of this world amazing but I forgot to pick up bacon at the store and needed a back up plan. Well, recently I cleaned out my baking pantry (yes, I have a separate pantry dedicated to baking goods)  and I found that I have been hoarding pecans. In November and December Aldi offers 6 oz. packages of pecans for like $3.99. How can one not simply buy them in bulk?



Maple Pecan Bars
Source: Cookaholic Wife creation
Servings: 16 bars
Printer Friendly

Ingredients:
    • for the crust:
    • 1 ½ sticks unsalted butter, softened
    • ¾ cup powdered sugar
    • ½ cup sugar
    • 1 tbsp vanilla
    • 1 tsp salt
    • 2 cups all purpose flour
    • for the topping:
    • 1 egg, lightly beaten
    • ⅓ cup brown sugar
    • 2 tbsp maple syrup
    • 1 cup pecans
    • pinch of kosher salt

Directions:
1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
2. In the bowl of a stand mixer, combine the butter with the powdered sugar and sugar. Beat on medium speed until light and fluffy. Add in the vanilla and salt and mix until combined.
3. Reduce the mixer speed to low and add slowly add in the flour until combined. Transfer to a piece of wax paper, wrap up and refrigerate for 10-15 minutes.
4. Combine the egg, brown sugar, maple syrup, pecans and salt together in a bowl. Stir until combined.
5. Press the dough into the pan, using your fingers to even out and press to the edges. Bake for 18-20 minutes or until lightly browned.
6. Pour the pecan filling on top and spread it to the edges to completely cover the crust. Return to the oven for 20-25 minutes or until just set.
7. Allow to cool to room temperature, then transfer to the refrigerator for 2 hours before slicing into 16 bars.



These smell amazing while they are cooking. Your whole kitchen and possibly your whole house will fill up with the smell of warm brown sugar, sweet maple syrup and pecans. You can choose to skip the refrigeration period, but the bars need to cool completely to room temperature before attempting to slice them. I found spraying a knife with cooking spray before making the cuts made it easier. 


Foodie Extravaganza

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5 comments:

  1. These sound ooey, gooey, sticky, and delicious!

    ReplyDelete
  2. Wow! Those look decadent and delicious. D just started making pecan pie with maple syrup. Yum!!

    ReplyDelete
  3. These have my husband's name all over them!

    ReplyDelete
  4. OOOH!! This looks scrumptious!! I love anything with nuts and then the maple flavor to boot!! Yum!

    ReplyDelete
  5. I, for one, am glad you hoarded pecans...this is a wonderful recipe.

    ReplyDelete

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