Salted Caramel Maple Pecan Pie Bars
Salted Caramel Maple Pecan Pie Bars requires roughly 2 hours from start to finish. One portion of this dish contains around 32g of protein, 177g of fat, and a total of 2900 calories. For $6.75 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 1. This recipe is typical of Southern cuisine. Head to the store and pick up light brown sugar, egg, pecans, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is liked by 848 foodies and cooks. It works well as an expensive main course. It is brought to you by Averie Cooks. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 94%, this dish is outstanding. Salted Maple Pecan Pie Bars, Salted Caramel and Chocolate Pecan Pie Bars, and Salted Maple Pecan Caramel Corn are very similar to this recipe.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
about 1/4 cup salted caramel sauce (homemade or storebought), for drizzling
1 large egg
1 cup all-purpose flour
1/3 cup brown sugar, packed (light or dark)
1/3 cup maple or or pancake syrup (I used sugar-free lite pancake syrup)
1 cup pecans (I used raw, unsalted, whole pecans; use halves and pieces, salted and roasted, or your favorite type)
Crust
pinch salt, optional and to taste (consider omitting if nuts are well-salted)
1/2 cup unsalted butter, very soft
1 tablespoon vanilla extract
Equipment:
aluminum foil
pastry cutter
baking pan
spatula
bowl
oven
paper towels
whisk
frying pan
oven mitt
wire rack
Cooking instruction summary:
Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Don't skip lining the pan with foilbecause bars are sticky and lining the pan will save lots of cleanup time and elbow grease. Crust - To a large bowl, add the flour, brown sugar, and cut in the butter using two forks or a pastry cutter.Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier itis. Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.Bake for 17 to 18 minutes, or until crust is just set. Don't overbake because pan is going back into the oven after filling is added. While crust bakes,prepare the filling. Filling - To a large bowl (same one used for crust is fine; just wipe it with a paper towel), add the egg, brown sugar, maple syrup, vanilla, optional salt, and whisk until combined. Stir in the pecans; set aside until crust is done baking. After crust has baked, gently and carefully pour filling over crust (give filling one last quick stir before pouring it), smoothing the pecans with a spatula or use your fingers to evenly distribute them. Make sure they're not clustered in one area and they're as flatas possible because edges or corners that are jutting up will be prone to burning. Bake for about 16 to 19 minutes, or until center is set and not jiggly. Use an oven mitt to shake the pan gently starting at about 16 minutes, and use your judgment from there; bars will set up more as they cool. Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving. Bars will keep airtight at room temperature for up to 5 days,or in the freezer for up to 6 months.
Step by step:
1. Preheat oven to 35oF. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Don't skip lining the pan with foilbecause bars are sticky and lining the pan will save lots of cleanup time and elbow grease. Crust - To a large bowl, add the flour, brown sugar, and cut in the butter using two forks or a pastry cutter.Keep working until butter is evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier itis. Turn mixture out into prepared pan and hardpack it with a spatula or hands to form a smooth, even crust.
2. Bake for 17 to 18 minutes, or until crust is just set. Don't overbake because pan is going back into the oven after filling is added. While crust bakes,prepare the filling. Filling - To a large bowl (same one used for crust is fine; just wipe it with a paper towel), add the egg, brown sugar, maple syrup, vanilla, optional salt, and whisk until combined. Stir in the pecans; set aside until crust is done baking. After crust has baked, gently and carefully pour filling over crust (give filling one last quick stir before pouring it), smoothing the pecans with a spatula or use your fingers to evenly distribute them. Make sure they're not clustered in one area and they're as flatas possible because edges or corners that are jutting up will be prone to burning.
3. Bake for about 16 to 19 minutes, or until center is set and not jiggly. Use an oven mitt to shake the pan gently starting at about 16 minutes, and use your judgment from there; bars will set up more as they cool.
4. Place pan on a wire rack to cool for at least 1 hour before drizzling with salted caramel, slicing, and serving. Bars will keep airtight at room temperature for up to 5 days,or in the freezer for up to 6 months.
Nutrition Information:
covered percent of daily need
