Maple Pecan Bars

Sugaring Season in Ohio starts late February to early March, when temperate weather allows sap to flow through the tree. Every year I pull out this celebratory recipe to use the first of our fresh, local syrup.

Maple Pecan Bars

1 cup butter, softened
2/3 cup + 1 cup brown sugar, divided
1 cup all-purpose flour
1 cup self-rising flour
3 eggs
½ cup maple syrup
Dash salt
3 cups pecan pieces

1. Preheat oven to 350 degrees.
2. In a large bowl, combine butter, 2/3 cup brown sugar and flours.
3. Press crumbles into an ungreased 9 x 13 baking pan. Prick bottom crust with a fork. Bake 15 minutes.
4. Meanwhile, whisk together eggs, 1 cup brown sugar, syrup, salt and pecans.
5. Pour pecan mixture over warm crust. Return to oven to bake an additional 18-20 minutes, until center has set.¹ 
6. Remove from oven and allow to cool completely before cutting into bars.

¹ If edges begins to turn too dark, but center has not set, cover edges with aluminum foil and continue to cook.

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