Adapted from "The New Carryout Cuisine" by Phyllis Meras with Linda Glick Conway (Houghton Mifflin, 1986)
Time: 55 minutes
For the Crust:
2 cups flour
1/2 cup sugar
1/2 tsp salt
2 sticks unsalted butter, chilled
For the Filling:
1-1/2 cups packed brown sugar
2/3 cup real maple syrup
2 eggs
4 tbsp unsalted butter, melted
1 tsp vanilla
1 tsp maple extract
1/2 tsp salt
2 cups chopped pecans
Heat oven to 350°F.
For Crust:
Combine flour, sugar, and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9" by 13" baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
For Filling:
Combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes at 350°F, or until filling is set. Cool on a rack before cutting.
Yield: 39 bars.
posted by Gretchen
(10/16/01)
0 comments:
Post a Comment