Reviewed: Apr. 7, 2012

Oh my... These are some serious trouble! I made them for the Easter dinner at my boyfriend's parents place tomorrow, and I am seriously tempted to just say that they didn't come out good so I decided not to bring them. Lol. Seriously though, these bars are just pure delight. My only problem is that the crust fell apart in some places. It stuck to the wax paper that I put on the bottom of the baking dish. And I did want to add some salt to the crust, as other reviewers suggested but I completely forgot about it. Oh well. I have a feeling I will be making them again very soon... :)

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Reviewer:

Daizy Flower

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

Reviewed: Mar. 29, 2012

Delicious! Following suggestions from other reviewers, I doubled the recipe and added 1 tsp maple flavoring, an extra 1/3 cup of pecans, and a pinch of salt to the egg mixture. Despite adding the maple flavoring, they still didn't taste particularly maple-y, maybe because I used dark brown sugar. Next time I'll use either light brown sugar or white sugar instead.

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Reviewer:

Mary

Reviewed: Mar. 24, 2012

AMAZING! I am going to make these again for sure! The only thing i changed was the pan i used. I didnt have an 8x8 so i used my cupcake trays. this recipe makes 12 cupcakes size discs. they were a perfect 2 bites and best of all i used cupcake liners so i had no clean up. unwrap and serve they looked nice and neat. In future i will make 2 trays worth. If i do that i would double the shortbread crust and triple the filling. I found the crust was perfect for 12 cupcake size bites but i could have used a bit more filling. Seriously good. You have to try this easy and addicting treat!

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Reviewer:

Kristin23

Reviewed: Feb. 25, 2012

So good! Need to double next time as they were gone in minutes!

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Reviewer:

rachnel

Reviewed: Feb. 20, 2012

I can't even describe how delicious these are – and they're very easy to make too. The only changes I made were to add another 1/2 cup of pecans and about 2 TBSP of extra maple syrup. As other reviewers have noted, NOTHING takes the place of real, pure maple syrup (especially an artificial extract!)... trust me, I'm Canadian. ;-) However, some people may not be aware that there are different grades of maple syrup -- light, medium, and dark. With 'dark' giving a much more intense maple flavour. It can be hard to find, but it's out there. These squares are truly awesome. I can't wait to try them with walnuts or almonds.

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Reviewer:

Debutante

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Reviewed: Feb. 9, 2012

very good recipe, my kids really appreciated it: and they can eat pecans, which are healthy! I doubled it, because I thought there was no point in baking such a small amount. The quantity is perfect for a 9x13 baking dish really. Definitely a keeper!

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: Feb. 7, 2012

Absolute keeper as is.

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Reviewer:

Sonicsox

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 21, 2012

Yum! Thanks for sharing this recipe.

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Reviewer:

kpow33

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Excellent recipe. I used the plain low fat maple syrup I had in my fridge and it turned out great. I've made these twice in one week and everyone loves them. Tastes like the best pecan pie you've ever had. Will make these for Thanksgiving dinner instead of the pie!

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