Try this Maple Pecan Bars recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350° F. Line a 9x9 square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- To prepare the crust, you can use a food processor or combine by hand.
- ? Food Processor: Combine the flour, brown sugar, and salt and pulse 2 or 3 times to blend. Add the butter and pulse 10 more times until the mixture forms small, coarse crumbs.
- ? By Hand: Stir together the flour, brown sugar, and salt until blended. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture forms small, coarse crumbs.
- Press the crumb mixture into the bottom of the prepared pan. Bake 14-17 minutes or until the top feels firm when lightly touched. Set aside.
- To make the filling, place a saucepan over medium heat and add the butter, brown sugar, and maple syrup. Stir until the butter melts and the brown sugar dissolves. Bring mixture to a boil and let boil for 1 minute.
- Remove the maple mixture from the heat and immediately stir in the heavy cream. Then stir in the chopped pecans. Pour the hot mixture over the partially baked crust. Using an offset spatula, spread evenly and place in the oven.
- Bake 25-30 minutes, or until the center is set when the pan is gently shaken. Note: While baking, the filling will bubble--don't worry! It is supposed to do this. The bubbles will become smaller and peter off toward the end of baking. Let cool for 1 1/2 hours.
- Using the ends of the foil liner, lift the maple pecan square and the liner out of the pan. Remove foil. Using a large, sharp knife, cut into 25 squares. Store in an airtight container.
Controlling the Boiling Sugar Stage
Boiling the butter, brown sugar, and maple syrup mixture for exactly one minute drives off excess water content. Insufficient boiling leaves the filling too runny to solidify properly during the second bake. When incorporating heavy cream into the hot sugar base, add it immediately after removing the pan from the heat to prevent splattering and separation. The fats in the cream emulsify with the molten sugar, creating a stable matrix that coats the pecans evenly before they go into the oven.
Judging Doneness and Cooling Mechanics
Assessing doneness relies on observing the bubble pattern across the surface rather than probing with a thermometer. The boiling action transitions from large, erratic bubbles to smaller, tighter pockets of foam as the moisture evaporates and the sugar reaches the correct setting point. Gently shake the pan; a fully baked center shifts as a unified, set mass rather than rippling like liquid. Allow the pan to cool undisturbed for one and a half hours at room temperature. Slicing warm bars shears the internal structure before the sugar crystals fully lock into place, resulting in crumbling edges instead of clean squares.
