Maple Pecan Sticky Bars - 4th Bake of Christmas
Turn up the carols and get festive in the kitchen, I'm Eric Lanlard and here's my 4th Bake of Christmas - sticky maple pecan bars with a crisp pastry base. Makes about 16.
Ingredients
100ml pure maple syrup
200g light muscovado sugar
2 tbsp whipping cream
150g unsalted butter
175g pecan nuts, toasted and roughly chopped
1 tsp vanilla extract
For the pastry base
100g unsalted butter, softened
75g golden caster sugar
1 egg yolk
175g plain flour
Method
1. Preheat oven to 180°C/fan 160°C/gas mark 4. Butter and line 23cm square, 5cm deep tin with baking paper.
2. To start, make the shortcrust pastry base. In a large mix together the butter and sugar with your hands. Mix in the egg yolk, then the flour, and beat in a mixer until the dough comes together.
3. Press the dough into the bottom of the tin and bake for 10-12 minutes until golden. Remove from the oven and allow to cool.
4. To make the filling, in a medium saucepan combine all the ingredients except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds then remove from the heat and stir in the nuts. Allow to cool slightly before stirring in the vanilla so that the flavour is not killed.
5. Pour the warm filling over the pastry base and bake for 15 minutes until the filling is bubbling in the centre.
6. Allow to completely cool in the tin so the filling becomes firm, then slice and chill in the refrigerator for at least 1 hour, and up to 2 hours.
7. When chilled, cut into bars with a large sharp knife and serve.
Happy Baking E x
AMAZING Chocolate Pecan Pie BROWNIE! | Cupcake Jemma
I love Pecan Pie as much as YOU do but recipes for Pecan Pie are ten-a-penny! I always want to try and give you a little something extra if I can, because I love you. So this recipe is EXTRA extra! It's got everything you could dream of in a Pecan Pie but with a delicious fudgey chocolate brownie perfectly shoe-horned into the middle. Dreamy!
Recipe -
For the Pastry Base...
120g plain flour
45g light soft brown sugar
120g cold butter, chopped
Chocolate Brownie bit...
85g dark 70% chocolate
85g unsalted butter
165g caster sugar
2 lg eggs
25g cocoa powder
60g plain flour
¼ tsp salt
¼ tsp baking powder
For the Pecan Pie Topping...
115g roasted and chopped
75g maple syrup
75g light soft brown sugar
75g double cream
50g butter
¼ tsp salt
¼ tsp cinnamon
¼ tsp vanilla
extra pecans for decoration
#pecanpie #cupcakejemma
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Healthy Nut Bar with Honey without added Sugar | Simple and easy Nut Bar Recipe
Easy and Healthy NUT BAR recipe no sugar or Energy Bar recipe . This is an easy take away lunch to office and a tasty and healthy snack as well. Not added any sugar in this recipe,
only natural ingredients . This is a no carb bar ideal for weight loss.So The base is made of honey and dates. it can also be called nuts and dates bar.
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Maple Pecan Chocolate Bark Recipe (Keto Dessert)
This simple chocolate bark is loaded with candied pecans and complemented by salty bacon.
This is a great option for snacking and sharing!
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Maple Pecan Chocolate Bark Recipe
Ingredients
Sugar Free Dark Chocolate Bar
Maple Flavored Syrup
Bacon
Pecans
Sea Salt
Instructions
1. Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil.
2. Arrange the bacon pieces on the oven tray and bake for 18-20 minutes or until crispy. Set aside to cool.
3. Break the chocolate into a heat proof bowl over a double boiler. Stir together over a medium heat until melted. Alternatively, these can be melted in a microwave. Once melted, stir through a tablespoon of lakanto syrup and the salt.
4. Whilst the chocolate is melting, roughly chop the pecans and add to a dry pan with the remaining syrup. Stir to combine, coating the nuts in the syrup. Turn the heat to low and toast the nuts until fragrant - 2-3 minutes. Set aside to cool.
5. Once the nuts have cooled, stir through the melted chocolate.
6. Line a small shallow tray with baking paper. Spoon the chocolate mixture out evenly into the tray - about 1 cm thick. Roughly chop the crispy bacon and scatter over the chocolate. Press down gently so that the bacon sticks to the chocolate.
7. Transfer the tray to the fridge for 30 minutes to allow the chocolate to set.
8. Break into 8 pieces to serve.