Recipe by Tracey Lafave Kessler
"These squares are my husband's favorite, we get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for, Hope you enjoy as much as we do."
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packed brown sugar
pure maple syrup
These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious. The only thing wrong with these is that the maple flavor isn't all that present...you can taste a delightful hint of it in the bars, but they aren't extremely maple-y. I may decide to add some maple flavoring to the next batch I make, because adding more syrup would mess too much with the texture of the filling. I lined my baking pan with Reynold's release foil so that I could just take the whole section of cooled bars right out of the pan for ease of cutting. I did cut them into triangles instead of one inch squares...I thought they looked prettier that way. Thanks so much for sharing this recipe...it's a winner!
The topping softened the shortbread too much and almost felt like it was uncooked. It was good, but I wouldn't use this recipe again. I would probably double the pecan.
Excellent! Here are my additions: 1). doubled batch; 2). used 1/3 brown and 1/3 white sugar in the dough; 3). added 1/3 c. shredded coconut and 1/2 tsp. cinnamon to the topping; 4). lined the pan with foil and lightly coated with Wilson's Cake Release; 5). Immediately after removing from oven I sprinked lightly and evenly with miniature semi-sweet chocolate chips (don't spread when they melt - just let them 'dot' the cookies with little bursts of chocolate).
After cooling almost completely; the bars cut beautifully!
For first time shortbread makers - let the butter come to room temperature naturally - don't try to microwave it. Then cut the sticks into little cubes, and sprinkle the cubes into the flour/sugar mixture as you're mixing it. Mix on low to medium speed and don't overmix. Taking this extra care with the butter and using a standing mixer will make a beautiful dough that is evenly incorporated, allowing you to just lift the dough out and press right into the pan.
Made this exactly as written, except for the addition of 1/2 tsp maple extract to give it a more distinctive flavor. My husband loved these. Tastes a lot like pecan pie tarts. Next time I'm planning on substituting some white sugar because it was a little too caramel tasting for my liking. I also lined my pan with foil so i could lift out, to make the cutting into bars easier.
I doubled the recipe and used a 9x13 pan, and substituted an extra tablespoon of maple syrup for 1 1/2 tablespoons brown sugar. SO GOOD.
Sooo tasty and seriously so simple it shouldn't be baking legal! I've made this both with pecans and walnuts and its equally as good to us. The only thing I really have to add is that I have started adding just a pinch of salt to the egg mixture and would like to reiterate what the other reviewers have said about the maple syrup...it must be good quality pure syrup or you might as well omit it because you won't prominently taste it. Thanks for this easy delicious recipe!
@larkspur, for the maple flavor you must use pure syrup, i find that store bought stuff isn't very good. Not sure what you used, but thanks for your compliment:) Glad you enjoyed them
These are little buttery bites of heaven! I now print off copies of the recipe before taking the bars anywhere to save my 16 year old from having to write the recipe out in multiples. I've made them twice now, the first time I followed the recipe to the T and the second time I added salt to the shortbread...a typical shortbread has salt in it and it did make a difference..but it was great both ways.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Pecan Shortbread Squares
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 77
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