Ingredients
Equipment
Method
Prepare the Shortbread Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the salt, baking powder, and flour, mixing just until the dough begins to come together. Press the dough evenly into the bottom of your greased 8x8-inch baking pan, making sure to create an even layer. Bake the crust for 15-18 minutes or until it’s lightly golden around the edges. Remove from the oven and set aside.
Make the Maple Pecan Filling
- While the crust is baking, whisk together the eggs, maple syrup, granulated sugar, and vanilla extract in a separate bowl until fully combined. Stir in the chopped pecans, ensuring an even distribution. This mixture will form the gooey, nutty topping.
Assemble and Bake
- Pour the maple pecan filling over the warm shortbread crust, spreading it evenly with a spatula. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly puffed. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
Cool and Slice
- Allow the bars to cool completely in the pan on a wire rack. This cooling time helps the filling firm up for clean slices. Once cooled, cut into squares or rectangles using a sharp knife. For a festive touch, consider pairing these bars with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.
Notes
- Use softened butter, not melted, to achieve the perfect shortbread texture.
- Allow bars to cool completely before slicing to ensure the filling sets properly.
- Store bars in an airtight container at room temperature for up to 3 days or freeze for longer storage.