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?
#Foodie Extravaganza: Maple Pecan Bars
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
- 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.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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.
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Looking for our previous parties? Check them out HERE.
- Basbousa – Egyptian Semolina Cake from Sneha of Sneha’s Recipe
- Bangin’ Breakfast Potatoes from Rebekah of Making Miracles
- Gluten-Free Maple Chestnut Cookies from Caroline of Caroline’s Cooking
- Maple Pecan Bars from Nichole of Cookaholic Wife
- Maple Sugar Cookies from Sue of Palatable Pastime
- Maple Walnut Vinaigrette from Tara of Tara’s Multicultural Table
- Momiji Tempura from Camilla of Culinary Adventures with Camilla
- Overnight French Toast Casserole from Elaine of Cookin and Craftin
- Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
- Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
- The Back Forty Cocktail from Stacy of Food Lust People Love