Small Batch Pecan Pie Bars
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Four maple pecan bars sit on a buttery shortbread base, baked in a 5-inch dish. They chill for an hour before cutting.
Ingredients
Shortbread base
- 2½ tablespoons softened salted butter
- 2 tablespoons sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
Maple-pecan filling
- 1 large egg
- ¼ cup sugar
- 1 tablespoon melted and slightly cooled salted butter
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- ⅛ teaspoon salt
- ½ cup chopped pecans
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 350°F. Grease a 5-inch baking dish and line it with parchment.
- Cream the softened butter with the 2 tablespoons sugar. Mix in the ¼ cup flour, cornstarch, and ⅛ teaspoon salt. Press the dough evenly into the dish.
- Bake the base for 18 to 20 minutes, until pale gold. Let it cool.
- In a bowl, whisk the egg and ¼ cup sugar. Mix in the melted butter, maple syrup, vanilla, 1 teaspoon flour, and ⅛ teaspoon salt. Stir in the pecans and spread the filling over the base.
- Set the dish on a tray and bake for 30 to 35 minutes, until firm and lightly browned.
- Cool completely, then refrigerate for at least 1 hour before lifting out and cutting.
Nutrition
Serving: 92g | Calories: 369kcal | Carbohydrates: 42g | Protein: 4.4g | Fat: 22g | Saturated Fat: 7.8g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 254mg | Potassium: 133mg | Fiber: 1.6g | Sugar: 31g | Vitamin A: 409IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 bars. Brands and portions vary, so use it only as an approximation.