Salted Maple Pecan Bars with Shortbread Crust
- Mixing bowls
- Wide saucepan
- 9×9 inch baking pan
- Kitchen scale
INGREDIENTS
- 1 cup/220 grams unsalted butter, cubed
- ½ cup/110 grams light or dark brown sugar
- Pinch of salt
- 2 cups/250 grams all-purpose flour
- ½ cup/120 grams unsalted butter
- ½ cup/100 grams dark brown sugar
- ½ cup/120 grams maple syrup
- 3 tablespoons heavy cream
- 2 large eggs
- 3½ cups/320 grams pecans, roughly chopped
- Flaky salt for topping
INSTRUCTIONS
- Preheat the oven to 350°F/180°C. Line a 9×9 inch pan with parchment paper.
- In a stand mixer, combine the butter, brown sugar, salt, and flour. Mix with the paddle attachment until a smooth, sticky dough forms. Press evenly into the prepared pan. Chill for 1 hour for easier handling.
- Bake the crust for 20 minutes, until the edges are just lightly golden. Remove from the oven and set aside.
- In a wide saucepan, combine the butter, dark brown sugar, maple syrup, and cream. Heat over low until it reaches a gentle boil.
- Whisk the eggs lightly in a separate bowl. Gradually pour the hot maple mixture into the eggs in a thin stream, whisking constantly. Continue whisking for 2 minutes after all syrup is incorporated. Return to low heat for 2 more minutes, whisking continuously.
- Remove from heat and stir in the pecans until evenly coated. Pour over the pre-baked crust and spread gently with a spoon.
- Bake for 30 minutes, until the topping is set. Cool at least 2 hours, or freeze for 1 hour to speed cooling.
- Lift from the pan using the parchment. Cut into squares, sprinkle salt, and serve. Store in an airtight container in the refrigerator for up to 5 days.
RECIPE NOTES
The shortbread crust is tender and buttery, complementing the chewy, caramelized maple pecans. Each bite has a perfect balance of sweetness and crunch. Tip:
For clean squares, chill the bars thoroughly before slicing. Serve at room temperature to enjoy the full flavor of the maple-pecan topping.
FAQ
Can I make pecan bars with shortbread crust ahead of time?
You can prepare both the crust and the maple pecan topping in advance. The crust can be baked and then cooled, and the topping can be mixed but left unbaked until you are ready to finish the bars. Once baked, pecan bars with shortbread crust need to cool completely to set the caramel-pecan layer. They can be stored in an airtight container in the refrigerator for several days. Making them ahead also allows the flavors to meld, enhancing the richness of the maple and nuts in every bite.
What is the best way to store pecan bars?
In an airtight container to maintain freshness and prevent the crust from absorbing moisture. After the bars have cooled completely, you can layer them in the container separated by parchment or wax paper to avoid sticking. Refrigeration is recommended for longer shelf life, typically up to five days. If storing at room temperature, keep them in a cool, dry place and consume within two days.
How to achieve a perfectly chewy topping for pecan bars with shortbread crust
Achieving a chewy topping for pecan bars with shortbread crust relies on proper egg incorporation and controlled heat. The eggs should be whisked gently while gradually mixing with the hot maple-syrup mixture, preventing scrambling. Cooking the mixture for a few minutes over low heat ensures the syrup thickens slightly without crystallizing.
Using the correct ratio of butter, sugar, and cream guarantees the topping is firm yet chewy. Finally, letting the bars cool completely for at least two hours or freezing briefly allows the maple-pecan layer to set properly.
How do I prevent the topping from becoming too runny?
Proper egg incorporation and controlled heating are crucial. The eggs should be whisked gently and gradually combined with the hot maple-syrup mixture while continuously whisking to prevent scrambling. Cooking the mixture for a few minutes over low heat after combining the eggs allows the syrup to thicken and set properly.
Using the correct ratio of butter, sugar, and cream ensures the topping is not overly liquid. Finally, cooling the baked bars for at least two hours, or freezing for one hour, helps the maple-pecan layer firm up, so each square of pecan bars with shortbread crust maintains its chewy yet stable texture.
Can pecan bars with shortbread crust be frozen?
The bars freeze exceptionally well and can be stored for future enjoyment. After baking and cooling completely, cut the bars into individual squares and wrap each piece tightly in plastic wrap. Then place the wrapped bars in an airtight container or freezer-safe bag to prevent freezer burn. When ready to serve, allow pecan bars with shortbread crust to thaw at room temperature for a few hours or briefly warm in the oven for a few minutes to restore the slightly gooey texture of the topping.
What pan size works best for baking pecan bars?
A 9×9 inch (25×25 cm) square pan is ideal for pecan bars with shortbread crust, providing the correct thickness for both crust and topping. Using a smaller pan will result in thicker bars that may require longer baking times, risking over-browning of the nuts. A larger pan will make the bars thinner, potentially causing the topping to set too quickly and the crust to bake too lightly. Lining the pan with parchment ensures easy removal and clean edges.
Can I make pecan bars with shortbread crust gluten-free?
Substitute the all-purpose flour in the crust with a 1-to-1 gluten-free flour blend that is designed for baking. It’s important to choose a blend that contains a binding agent such as xanthan gum or guar gum to maintain the structure of the crust. The rest of the ingredients, including butter, sugar, eggs, and pecans, are naturally gluten-free. When using a gluten-free flour blend, press the dough firmly into the pan and consider chilling it longer to help prevent crumbling. Baking times may remain the same, but check the crust for slight golden edges before adding the topping.
What is the ideal way to cut pecan bars?
First ensure the bars are fully cooled, ideally 2 hours in the refrigerator or 1 hour in the freezer. Using a sharp chef’s knife, gently score the topping before cutting all the way through to avoid cracking. Wiping the knife clean between cuts prevents the sticky maple-pecan layer from smearing. For extra precision, use a long serrated knife and a sawing motion instead of pressing down.
Can I use roasted pecans instead of raw ones?
Yes, but keep in mind that pre-roasting may intensify their flavor and slightly alter texture. If using already roasted nuts, monitor baking closely to prevent burning or over-toasting, especially during the topping bake. Roasted pecans may also absorb less of the maple-syrup mixture, slightly changing the chewiness of the topping. Lightly chopping roasted nuts ensures even coverage and integration with the syrup. Using roasted pecans can give pecan bars with shortbread crust a deeper, nuttier flavor.
How can I make pecan bars with shortbread crust less sweet?
You can reduce the brown sugar slightly in both the crust and topping, or use a lighter grade of maple syrup. Balancing sweetness with slightly more butter in the crust or more nuts in the topping can help maintain texture while reducing sugar intensity. Avoid cutting sugar too drastically, as it could affect the caramelization of the topping and the structural integrity of the bars. Adding a pinch of salt to the topping can also enhance flavor without increasing sugar.
