This twist on the classic recipe for Pecan Bars is extra-gooey and full of flavor thanks to the dark maple syrup, heavy cream, and warm spices of clove and cinnamon. Even with the upgraded flavors, the pecan is still the star of the show.
Ingredients
- 90 grams powdered sugar
- 210 grams all purpose flour
- 170 grams cold butter, salted preferred pinch of kosher salt
- 1.5 grams cinnamon
- 2 eggs
- 16 grams all-purpose flour
- 210 grams brown sugar, packed
- 60 milliliters dark maple syrup
- 185 grams raw pecans, roughly chopped
- 45 millimeters heavy whipping cream
- 2.5 grams kosher salt
- 1.5 grams ground cinnamon
- 1 gram ground cloves (optional)
Preparation
Preheat the oven to 350°. Line a 12” x 8”x 2”’glass baking dish with an appropriate 16” x 6” strip of parchment paper, allowing the ends of the strip to hang over approximately 1.5” on each end.
In a medium-sized mixing bowl, combine the “crust” ingredients together using a pastry knife or by kneading by hand until the mixture becomes sandy and slightly shaggy in texture.
Firmly and evenly press the crust mixture into the bottom and up the sides of the baking dish, and bake for 13-15 minutes or until lightly golden brown on the edges.
Meanwhile, in the same mixing bowl, mix together the filling ingredients, making sure to scrape the sides and bottom.
Once the crust is finished baking, pour the filling onto the crust and bake for 20-25 minutes until the center is slightly jiggly and the edges are set. Remove the pecan bars from the oven and allow them to cool for at least 2 hours before cutting. Cut into 20 2” bars.
