Best 3 Maple Pecan Sticky Bars Recipes

RECIPES

Steps:

• Step 1:Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Butter a 23 x 23 x 5cm cake tin.Step 2:To start, make the shortcrust pastry base. In a large bowl mix together the butter and sugar with your hands, and finally add the egg yolks and mix. Add the flour and beat until a soft dough is formed. Gather the dough together and press it into the bottom of the tin and 2cm up the sides. Bake for about 18-20 minutes, or until golden. Remove from the oven, but leave the oven on whilst you make the filling.Step 3:To make the filling, in a medium saucepan combine all the ingrediants except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, then mix the nuts and vanilla extractStep 4:Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filling is bubbling in the centre.Step 5:Allow to completely cool in the tin where the filling will become firm, then chill in the refrigerator for at least 1 hour and up to 2 hours.Step 6:When chilled, cut into bars with a large sharp knife.

MAPLE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.

MAPLE PECAN PIE BARS

Steps:

• To make the crust, preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan. Line the bottom of the pan with aluminum foil, and lightly grease the foil. Set aside.
• In the bowl of a food processor, combine the flour, sugar, and salt. With the machine running, add the butter pieces and continue to process until the mixture resembles very fine, moist crumbs. The mixture won't come completely together in the processor.
• Turn the crumbs out onto the prepared baking sheet and using your hands, gently press to form a smooth, even layer. Bake until the crust is a light golden brown, 30 to 35 minutes. Set aside.
• While the crust is baking, combine the butter, brown sugar, maple and corn syrups in a saucepan. Heat over medium heat, stirring constantly, until the butter has melted and the mixture is completely combined and smooth. Cook one additional minute, then remove from heat and set aside.
• In a large mixing bowl, whisk together the eggs, cream, vanilla and salt. Slowly whisk in about 1/4 cup of the warm sugar mixture to temper the eggs. Slowly whisk in another 1/4 cup, then slowly stir in the rest. When fully combined, stir in the pecans.
• Pour the pecan mixture over the prepared crust. Return to the oven and bake until the pecan mixture is bubbling and jiggles when gently tapped, an additional 20 to 25 minutes.
• Remove from the oven and place the sheet on a rack to cool completely. Lift the foil from the sheet to get the bars out of the pan. Cut into squares. Store in an airtight container.