Maple pecan bars layer a shortbread-ish base under a sticky maple-nut topping. They cut clean when cool and look impressive on a plate even when you made them between emails.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 16 bars · Time: 20 min · 35-40 min bake
Ingredients
Crust
- 1½ cups flour
- ½ cup powdered sugar
- ½ tsp salt
- ¾ cup cold butter cubed
Topping
- ⅓ cup butter
- ½ cup maple syrup (or ⅓ cup syrup + 2 tbsp brown sugar)
- ⅓ cup brown sugar
- 2 tbsp cream or milk
- 1 tsp vanilla
- ¼ tsp salt
- 1½ cups chopped pecans
Steps
- Heat the oven to 350°F. Line an 8×8 or 9×9 pan with parchment.
- Press the base dough into the pan and bake 12 to 15 minutes until just golden.
- Stir maple syrup, brown sugar, butter, egg, and vanilla for the topping. Fold in chopped pecans. Pour over the warm base.
- Bake another 20 to 25 minutes until the topping is set and bubbling. Cool completely before cutting into bars.
Use-what-you-have swaps
- Walnuts for pecans
Serve / store
Room temp in a tin up to 5 days. Chill for cleaner slices. Nuts mean label them if you are sharing at school. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Walnut or a seed mix works if pecans are pricey this week. Maple is the star anyway. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Pecan bars) (Pexels License (free to use))
