Pecan Pie Maple Shortbread Bars

Pecan Pie Maple Shortbread Bars
Pecan Pie Maple Shortbread Bars | http://saltandwind.com Maybe it's the Irish in me, but I have a major thing for shortbread and have made it every which way imaginable. My father (where I get my Irish from) is obs...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
40 minutes
Total Time
2 hours
Yield
25 (1-inch) squares
Servings
12 to 25
Diet
Season
Pecan Pie Maple Shortbread Bars | http://saltandwind.com
Skill
Intermediate
Course
Dessert
Cuisine
American
Ingredients
11
Hands-On Time
40 minutes
Total Time
2 hours
Yield
25 (1-inch) squares
Servings
12 to 25
Diet
Vegetarian
Pecan Pie Maple Shortbread Bars | http://saltandwind.com

Maybe it's the Irish in me, but I have a major thing for shortbread and have made it every which way imaginable. My father (where I get my Irish from) is obsessed with Pecan Pie so I combined the two desserts and it's now in regular rotation at Thanksgiving. 

Ingredients

  • 1 3/4 cups roughly chopped pecans

    divided

  • 1/2 cup unrefined granulated sugar
  • 1 1/2 teaspoons kosher salt

    divided

  • 1 cup all-purpose flour
  • 12 tablespoons cold unsalted butter

    divided

  • 3/4 cup packed packed light brown sugar
  • 1/3 cup light corn syrup

    (or Maple syrup)

  • 1/4 cup Pure maple syrup

    (or light molasses)

  • 1 tablespoon dark rum

    optional (or coffee liqueur or bourbon)

  • 1 tablespoon pure vanilla extract
  • 3 large eggs

Instructions

For the crust: Heat the oven to 350°F and arrange a rack in middle. Butter an 8 by 8-inch baking dish then line with parchement paper or aluminum foil, leaving a few inches of overhang on each side. Place the lined baking dish in the freezer until ready to use. 

Combine 3/4 cup of the pecans with the 1/2 cup of the granulated sugar, and 1 teaspoon of the salt in a food processor. Pulse until the nuts are a coarse meal. Add the flour and process until it's a fine meal and evenly mixed. Cut 8 tablespoons of the butter into small cubes, add it, and pulse until the mixture comes together in a clump.

Using the back of a lightly floured measuring cup, press the mixture evenly into the prepared baking dish and place in the freezer for 10 minutes to cool briefly. Bake until lightly golden, about 25 to 30 minutes. Remove from the oven and let cool at least 10 to 15 minutes before continuing. Meanwhile, make the filling.

Tip

The shortbread can be made up to 2 days ahead of time. Cover and store at room temperature until ready to use.

For the filling: Melt the remaining 4 tablespoons of butter and roughly chop the remaining pecans. Whisk together the remaining 3/4 cup brown sugar, corn syrup, maple syrup, melted butter, dark rum (if using), vanilla, remaining 1/2 teaspoon of salt, and eggs in a small bowl until well combined. Add the pecans and stir to combine evenly. Pour the pecan mixture over the crust and return the baking dish to the oven.

Bake until top is well browned, slightly puffed, and set (it will no longer jiggle when the pan is shaken), about 35 to 45 minutes. Remove from the oven and let cool completely before removing from dish. Using a sharp knife, cut into 1-inch squares and serve at room temperature or warmed slightly. 

Tip

Pecan pie bars can be made up to 4 days ahead of time and stored at room temperature in an airtight container. 

Footnotes

Photo by Robin Jolin // Food Styling by Lillian Kang

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http://saltandwind.com/recipes/240-pecan-pie-shortbread-bars-recipe

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