Serves 1
Directions
- 1Press the crust mixture evenly into a baking pan lined with parchment paper.
- 2Whisk the wet ingredients for the pecan topping in a saucepan until combined.
- 3Add the pecan halves to the saucepan and stir to coat.
- 4Pour the pecan topping over the prepared crust in the baking pan.
- 5Gently spread the pecan topping evenly across the crust.
- 6Cut the cooled pecan bars into squares.
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups salted butter
- 0.5 cups granulated sugar
- 3 cups pecan halves
- 0.75 cups maple syrup
- 0.5 cups brown sugar
- 0.25 cups honey
- 1 tsp vanilla extract
- 1 egg
- 0.5 tsp salt
Equipment
baking panparchment paperspatulawhisksaucepan
Tips
- For the shortbread crust: whisk flour and sugar, cut in cold butter, press into a pan and bake.
- For the pecan topping: combine butter, maple syrup, brown sugar, honey, salt, egg, and vanilla, then stir in pecans.
- Pour the topping over the crust and bake until bubbly and set.
- Cool completely before slicing and serving.
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