Side Pannel
Maple Pecan Bars with Pretzel Crust
Maple Pecan Bars with Pretzel Crust
- Recipe Submitted by maryjosh on 09/20/2018
Ingredients List
- Pretzel crust
- 100 grams (1 and 1/2 cups) graham crackers or Digestive biscuits
- 50 grams (1 cup) pretzels
- 115 grams (1/2 cup or 1 stick) unsalted butter
- Pecan filling
- 260 grams (2 and 1/2 cups) pecans
- 1 teaspoon vanilla extract
- 120 grams (2/3 cup) brown sugar
- 145 grams (1/2 cup) maple syrup
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 1 tablespoon cream, optional
Directions
Grease and line an 8 inch square baking tin with baking or parchment paper. Preheat the oven to 180 C (360 F) Place the crackers/biscuits and pretzels in a food processor and whizz until they are finely crushed. Otherwise place them in a sandwich bag and bash them with a rolling pin or similar. Add the crumbs to a large mixing bowl.
Melt your butter in the microwave and then pour over the crumbs. Mix together until it resembles wet sand. Pour the crumbs into your prepared pan and press down to create one even layer. Place your crust in the fridge.
To make the filling, add the pecans, vanilla extract, brown sugar, maple syrup and butter to a medium saucepan. Place on a medium heat until everything melts together and becomes smooth. Add cream if desired.
Grab your crust from the fridge. Pour over the pecan filling and bake for 16-18 minutes. When you take the bars out of the oven, the filling will just look wet – this is ok. Set aside to cool. Then place the bars in fridge for at least 5-6 hours, or even better, overnight to set completely. Cut into bars and enjoy.
Melt your butter in the microwave and then pour over the crumbs. Mix together until it resembles wet sand. Pour the crumbs into your prepared pan and press down to create one even layer. Place your crust in the fridge.
To make the filling, add the pecans, vanilla extract, brown sugar, maple syrup and butter to a medium saucepan. Place on a medium heat until everything melts together and becomes smooth. Add cream if desired.
Grab your crust from the fridge. Pour over the pecan filling and bake for 16-18 minutes. When you take the bars out of the oven, the filling will just look wet – this is ok. Set aside to cool. Then place the bars in fridge for at least 5-6 hours, or even better, overnight to set completely. Cut into bars and enjoy.
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