Also, the crust did not stick to the pecan filling. so I had to finish the combination by hand, anyway. unable to handle volume of flour, butter, sugar etc. I used to make shortbread this way before I had food processor. Consequently, crust was a bit thinner, but overall it was a delicious treat and I would definitely make it again.įor readers without a food processor, putting the shortbread ingredients on a large board and working them together to form the dough can be very therapeutic. I have problems getting correct sizes of pans and had to use slightly larger pan. The all butter shortbread crust made it a rich treat indeed. Recipe it was delicious and the family loved itĪ shortbread base with sweetish crunchy topping. I used vanilla yogurt instead of the cream in this Dribble melted chocolate over it to dress it up too. Like the recipe even more with 1/4 golden corn syrup and 1/2 cup honey instead of 3/4 cup honey. My husband loved it because it was not so sweet. What Youll Need 2 1/4 cups all-purpose flour, divided 1/2 cup granulated sugar 1 1/2 stick cold butter, cut into small chunks 3/4 cup light brown sugar 1. I also followed the first cooker advice to use 1/4 cup corn syrup and 1/2 cup of honey. I also used walnuts insted of pecans and added 1/4 cup more of walnuts and 1/2 cup of almonds to try it out. To have the dough brown I left in the oven for 35m insted 20m. First, I had only refrigerated butter so I soften it in the microwave and I mixed the dough by hand. I really liked this recipe with some changes to it. These pecan bars are absolutely wonderful, we always add a little ice cream to the side, or whipped cream on top. This is a wonderful restaurant every thing you order is superb. They were really too sweet and hard to get I like crunchy/chewy but will see with lower temp and less time next time. Next time, I will lower the temp to 325 and 20 minutes was plenty enough for the shortbread and I might use only 15 minutes for the topping. However, I strongly recommend a heavy duty baking pan, I used such a pan but used another lighter pan and the shortbread and squares were very crunchy and a bit overcooked. I put a heavy dose of PAM into the pan and the squares came out in a sheet, use a chopper to cut into squares. I don't have an aversion to using corn syryp so I substituted the honey for dark corn syrup and the squares were not too sweet. Makes 25 squares.Īdapted from Williams-Sonoma, Essentials of Baking, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas (Oxmoor House, 2003).I definitely would make this recipe again. Store in an airtight container at room temperature for up to 3 days. The squares will slide easily off the foil. Using a large, sharp knife, cut into 25 small squares. Run a small knife around the edges of the square to loosen it from the foil. Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Bake for 20 minutes and remove from oven. Transfer the pan to a wire rack and let cool until the filling is firm, about 1 1/2 hours. Cut in butter using 2 knives or a pastry blender, until fine crumbs form. ![]() During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula.īake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. Remove from the heat and immediately stir in the cream. To make the filling, in a saucepan over medium heat, combine the butter, maple syrup and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 to 17 minutes. ![]() Press the crumb mixture into the bottom of the prepared pan. Add the butter and pulse 8 to 10 times until large, coarse crumbs the size of small peas form. To make the crust with a food processor, in the bowl of the processor, combine the flour, brown sugar and salt and pulse 2 or 3 times to blend. Using a pastry blender or 2 knives, cut the butter into the flour mixture until large, coarse crumbs the size of small peas form. To make the crust by hand, in a large bowl, stir together the flour, brown sugar and salt until blended. Carefully line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan.
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