Maple Shortbread Bars

NY Times recipe from Regina Schrambling who states, “This recipe is adapted from ‘The New Carryout Cuisine’ by Phyllis Méras with Linda Glick Conway. A mere two steps, and ready in less than an hour, it’s comfort in a pan.”

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Maple Shortbread Bars

  • Total time: 1 Hour
  • Servings: 2-3 Dozen

Ingredients

Crust:

  • 2 Cups Flour
  • 1/2 Cup Sugar
  • 1/2 tsp Salt
  • 2 Sticks Unsalted Butter, chilled

Filling:

  • 1 1/2 Cups Packed Brown Sugar
  • 2/3 Cup Real Maple Syrup
  • 2 Eggs
  • 4 Tbsp Unsalted Butter, melted
  • 1 tsp Vanilla
  • 1 tsp Maple Extract
  • 1/2 tsp Salt
  • 2 Cups Coarsely Chopped Pecans

Directions

  • 1)

    Heat oven to 350°F. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9×13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.

  • 2)

    For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Notes

Source: https://cooking.nytimes.com/recipes/1017089-maple-shortbread-bars