Maple Pecan Shortbread Squares
These Maple Pecan Shortbread Squares are what I bake when I want something that looks impressive but takes almost no effort. A buttery shortbread base gets topped with a sticky maple and brown sugar pecan layer that tastes like pecan pie in bar form.
Equipment
- 8x8-inch baking pan
- Parchment paper for lining the pan
- Electric hand mixer or a sturdy fork and clean hands
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Fork for pricking the crust
- Small spatula for spreading the topping
- Wire cooling rack
- Sharp chef's knife for cutting clean squares
Ingredients
For the Crust
- 1 cup all-purpose flour 125 g
- 1/3 cup packed light brown sugar 70 g
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113 g, softened
For the Topping
- 1 large egg
- 1/3 cup packed light or dark brown sugar 70 g
- 3 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 cup chopped pecans 60 g
For Serving
- powdered sugar for dusting, optional
Instructions
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Line an 8x8 pan with parchment paper, leaving overhang on two sides, and chop the pecans into small pieces.
- Whisk flour, brown sugar, and salt in a large bowl. Add softened butter and beat on low speed for 1 to 2 minutes until the mixture looks like damp, coarse sand that clumps when squeezed.
- Tip the crumbs into the lined pan and press firmly into an even layer using your fingertips and the flat bottom of a measuring cup. Prick all over with a fork about every half inch.
- Bake for 18 to 20 minutes until the edges are pale golden and the surface looks dry and lightly browned. Keep the oven on and make the topping while the crust bakes.
- Whisk the egg until smooth, then add brown sugar, maple syrup, and vanilla, whisking until glossy with no streaks of egg. Fold in the chopped pecans with a spatula until coated.
- Pour the pecan mixture over the hot crust and spread to the edges. Bake for 12 to 15 minutes until the center no longer jiggles and the edges are bubbling and lightly golden.
- Run a thin knife around any edges not covered by parchment, then cool in the pan on a wire rack for at least 1 hour until room temperature. Do not cut warm squares.
- Lift the slab out using the parchment overhang and cut into a 4 by 4 grid to make 16 squares, wiping the blade clean between cuts. Dust with powdered sugar just before serving, if you like.
Notes
- Use real maple syrup: Pancake syrup is mostly corn syrup and will not give you that deep maple taste.
- Soften the butter properly: It should be cool but dent easily, usually about 30 minutes out of the fridge.
- Weigh your flour: A digital kitchen scale keeps the crust from turning dry and dense.
- Pour onto a hot crust: This helps the topping start setting right away and bond to the base.
- Toast the pecans if you have time: Five minutes in the oven brings out a richer, nuttier flavor.
- Cool completely before cutting: This is the secret to neat, clean squares.
- Line the pan: Parchment makes removal effortless and cleanup nearly instant.
- Storage: Store in an airtight container with parchment between layers for up to 4 days at room temperature, up to 1 week in the refrigerator, or freeze for up to 3 months.
- Variations: Add maple extract for extra maple flavor, flaky sea salt for a salted version, cinnamon for a spiced version, orange zest for brightness, swap pecans for walnuts, or drizzle with melted dark chocolate.
- Doubling: Double every ingredient and use a 9x13 pan, adding 2 to 3 extra minutes for the crust and 3 to 5 extra minutes for the topping.
Nutrition
Serving: 1SquareCalories: 155kcalCarbohydrates: 18gProtein: 1.5gFat: 8gSaturated Fat: 4gCholesterol: 26mgSodium: 45mgFiber: 1gSugar: 11g
Tried this recipe?Let us know how it was!