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READY IN 2¼ hrs

Maple Pecan Shortbread Squares

Read Reviews (76)

"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." — Tkessler

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All about Eggs

Original recipe makes 16 pieces Change Servings

1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup softened butter

1 egg
1/3 cup packed brown sugar
3 tablespoons pure maple syrup
1/2 cup chopped pecans

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

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PREP 10 mins
COOK 35 mins
READY IN 2 hrs 15 mins

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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!

—larkspur

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Most Helpful Critical Review

Dec 04, 2012

I made this a few days ago. I was so excited to make this from reading all the reviews. I was craving pecans and thought this recipe would be good. I did exactly as written but when it came to baking, it wasn't so great. I put the oven to 350 degrees. I think it cooked pretty fast and 20 minutes is too long. I think the oven should be set to 320 degrees. When I checked at 20 minutes the edges were burnt. I had to take it out quickly and I poured the egg batter and lowered the temperature. It was good when it was warm but once it was cold it became hard like a rock. I ate the top part and threw out the shortbread part. I do want to try it again, it can be chewy but the instructions are not right. And the maple flavor I didnt care much for. Maybe cinnamon flavor would be better or honey flavor. I will add honey instead of maple syrup and maybe a 1/2 tsp of cinnamon. So my advice heat the oven at 320 degrees, Put it in the oven for 15 minutes then pour the egg batter and put back in oven for 5 minutes more. And cut it right after you take it out. I will try it again. Hopefully I should get it right this time.

—Armani

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98 Ratings

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Apr 11, 2011

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.

—Bonnie1244

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Sep 07, 2010

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.

—footballgrl16

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Aug 31, 2010

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.

—Courtnizzle

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Jul 21, 2010

@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

—Tkessler

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Sep 16, 2010

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!

—maude s.

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Oct 13, 2010

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.

—BTAYLOR76

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Nutrition

Calories
152 kcal
8%

Carbohydrates
18 g
6%

Cholesterol
28 mg
9%

Fat
8.6 g
13%

Fiber
0.5 g
2%

Protein
1.6 g
3%

Sodium
48 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Pecan Shortbread Squares

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 152
Calories from Fat: 77

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 4g 20 %
Cholesterol 28mg 9 %
Sodium 48mg 2 %
Potassium 48mg 1 %
Total Carbohydrates 18g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.6g 3 %
Sugars 11.3g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
Thiamin 9 %
Niacin 6 %
Vitamin B6 1 %
Magnesium 3 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.