Maple pecan shortbread bars

Buttery, golden shortbread topped with a rich, sticky maple caramel filling and crunchy toasted pecans. A delicious combination of sweet, salty and nutty flavours, perfect for slicing into squares, gifting or enjoying with a cup of coffee.

Time to prepare : 20 minutes

Time to bake : 40 minutes

Makes : 9 squares

Ingredients

Shortbread base

150g plain flour

100g butter

50g caster sugar

½ tsp salt Maple pecan filling

180g pecans

80g butter

120g light brown sugar

½ tsp salt

6 tbsp maple syrup (pure, not maple flavoured syrup)

2 eggs

1 tsp vanilla extract

Topping

40g pecans

1 tbsp maple syrup

Flakey salt to top

Method

1. Preheat a fan oven to 160°C and line a 20cm square baking tin with baking paper, leaving a little overhang.

2. In a large mixing bowl, combine the plain flour, caster sugar and salt. Melt the butter in a small saucepan over a medium heat or in the microwave in short blasts, then pour the melted butter into the dry ingredients and mix with a spatula until a soft, crumbly dough forms.

3. Transfer the shortbread mixture to your prepared tin and press down firmly into an even layer, using the back of a spoon to smooth it out. Bake for 20 minutes until lightly golden.

4. While the shortbread bakes, spread the pecans evenly across a baking tray and toast in the oven for 8 minutes, until lightly golden and fragrant. Set aside to cool slightly, then roughly chop.

5. Melt the butter for the filling in a large saucepan over a low heat, then remove from the heat and stir in the light brown sugar, maple syrup and salt. Allow to cool slightly before whisking in the eggs and vanilla extract until smooth. Fold through the toasted, chopped pecans.

6. Once the shortbread base is ready, remove from the oven and pour the maple pecan filling over the warm base, spreading it evenly into the corners.

7. In a small bowl, toss the pecans for the topping with the maple syrup until evenly coated. Arrange over the filling, pressing them in gently.

8. Return to the oven and bake for approximately 20 minutes, until the edges are set and the centre has a slight wobble.

9. Remove from the oven and leave to cool completely in the tin for at least 2 hours. Once set, lift out using the baking paper, finish with a sprinle of flaky sea salt and and slice into 9 squares.

   
   

Nutritional Information

(per square)

468 calories

6g protein, 40g carbs, 32g fat

Good to know:

• Store: Once completely cooled, store in an airtight container in the fridge for up to 4 days.

• Freeze: Wrap individual squares tightly in cling film and freeze in an airtight container for up to 3 months. Defrost overnight in the fridge.

• To make these gluten free, use GF plain flour.

• To make these dairy free, use a DF butter alternative.

• For neat squares, refrigerate until firm and use a large, sharp knife, wiping it clean between cuts.

• Use pure maple syrup rather than maple-flavoured pancake syrup.

• Use walnuts instead of pecans, or a mix of both.