In New England this sort of sticky maple pecan cookie bar is a regular at bake sales. Not only are they absolutely delectable, but they also hold up well and are easy for buyers to transport home, although they seldom make it that far!
What you'll need
- 1 Quick Cookie Bar Crust (see recipe)
- 1/2 cup real maple syrup
- 1/2 cup packed light brown sugar
- 1/3 cup heavy cream
- 3 tablespoons butter, cut into several pieces
- 1/2 teaspoon vanilla extract
- 2 cups coarsely chopped pecans
How to make it
Prepare the Quick Cookie Bar Crust and allow it to cool in the pan.
Heat the oven to 350º. Combine the maple syrup, brown sugar, cream, and butter in a medium-size saucepan. Bring the mixture to a full boil. Boil for 30 seconds, then remove the pan from the heat and stir in the vanilla extract and pecans.
Immediately pour the maple pecan filling over the crust, spreading it evenly with a spoon.
Bake the bars on the center oven rack for 15 minutes. Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing. Makes up to 24 bars.
