Side Pannel
Maple Bacon Squares
Maple Bacon Squares
- Recipe Submitted by maryjosh on 01/22/2019
Ingredients List
- Crust:
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/2 cup cold unsalted butter cubed
- Filling:
- 2 Tbsp unsalted butter melted and cooled
- 2 large eggs
- 3/4 cup dark brown sugar packed
- 1/4 cup real maple syrup
- 1/4 teaspoon vanilla extract
- 2 Tbsp all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup cooked and finely chopped bacon from about 3 slices
- 1/3 cup chopped pecans
- 1/3 cup raisins
Directions
Cook bacon: Cook bacon until just starting to brown and most of the fat has rendered off (you don't want it super crisp). Remove to a paper towel to cool, then finely chop. Set aside.
Preheat oven to 350F.
Prepare and 8x8 or 9x9-inch metal baking pan by spraying with cooking spray and lining the bottom and two sides with a piece of parchment paper that extends a few inches over the edges (to make getting them out of the pan easier later). Set aside.
For the crust: Add the flour and sugar to a food processor. Add the cubes of butter and pulse until mixture is sand-like with fine bits of butter. Pour mixture into prepared pan and press down lightly with your hands to even.
(*Alternately, you can use a bowl and a pastry cutter or two knives to mix the butter with the flour mixture. Be sure to cut in until butter pieces are very small).
Bake in the centre of 350°F oven for 15 minutes. Meanwhile, prepare the filling.
For the Filling: In a medium bowl, whisk together melted (and mostly cooled) butter, eggs, brown sugar, maple syrup, and vanilla. Add flour and baking powder and whisk well until smooth. Stir in bacon, pecans and raisins. Pour over base. If necessary, use a fork to evenly distribute the raisins etc over the top.
Bake in centre of 350°F oven for about 30 minutes, or until top is evenly flat, set and deep golden. Let cool in pan on a cooling rack until completely cooled. *To make cutting easy, I like to pop the whole pan into the fridge for 30 minutes or so before cutting. Using the parchment overhang, lift the squares out of the pan to a cutting board. Cut into 16 squares (4 x 4). Eat right away or transfer to an airtight container and REFRIGERATE to store, but allow to come to room temperature before eating.
Preheat oven to 350F.
Prepare and 8x8 or 9x9-inch metal baking pan by spraying with cooking spray and lining the bottom and two sides with a piece of parchment paper that extends a few inches over the edges (to make getting them out of the pan easier later). Set aside.
For the crust: Add the flour and sugar to a food processor. Add the cubes of butter and pulse until mixture is sand-like with fine bits of butter. Pour mixture into prepared pan and press down lightly with your hands to even.
(*Alternately, you can use a bowl and a pastry cutter or two knives to mix the butter with the flour mixture. Be sure to cut in until butter pieces are very small).
Bake in the centre of 350°F oven for 15 minutes. Meanwhile, prepare the filling.
For the Filling: In a medium bowl, whisk together melted (and mostly cooled) butter, eggs, brown sugar, maple syrup, and vanilla. Add flour and baking powder and whisk well until smooth. Stir in bacon, pecans and raisins. Pour over base. If necessary, use a fork to evenly distribute the raisins etc over the top.
Bake in centre of 350°F oven for about 30 minutes, or until top is evenly flat, set and deep golden. Let cool in pan on a cooling rack until completely cooled. *To make cutting easy, I like to pop the whole pan into the fridge for 30 minutes or so before cutting. Using the parchment overhang, lift the squares out of the pan to a cutting board. Cut into 16 squares (4 x 4). Eat right away or transfer to an airtight container and REFRIGERATE to store, but allow to come to room temperature before eating.
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