Ingredients for Margo's Maple Pecan Squares
- 1 cup pecan halves
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar + ¾ cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- Brown Sugar
- ½ cup pure maple syrup
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
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How to Make Margo's Maple Pecan Squares
- Preheat oven to 350°F (175°C).
- Spread 1 cup pecan halves in a single layer on a baking sheet. Roast for 10 minutes, then set aside to cool.
- In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup granulated sugar. Cut in ½ cup (1 stick) melted unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Line a 9x13 inch baking pan with parchment paper, leaving about 2 inches of overhang on each side. This will make removing the squares easier later.
- Press the crumb mixture evenly into the bottom of the prepared pan.
- Bake for 10 minutes.
- In a separate bowl, whisk together ¾ cup packed light brown sugar, ½ cup pure maple syrup, and 2 large eggs until well combined.
- Gently whisk in 1 cup all-purpose flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract.
- Fold in most of the roasted pecans, reserving about ¼ cup for the topping.
- Pour the maple pecan mixture evenly over the shortbread crust.
- Sprinkle the reserved pecans over the top.
- Bake for 30 minutes, or until the topping is set and golden brown.
- Let cool completely in the pan for at least 2 hours before lifting out using the parchment paper overhang and cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
93g
Fat
21g
Carbs
11g
