Skip to main content

Sticky Maple Pecan Bars

MaplePecanBar

Only one word for these...WOW! They were gobbled down at a charity bake sale (hence why no pictures of the cut bars) in aid of the ACF Action Against Hunger East Africa Appeal. In fact they were that WOW that 3 people have already asked me for the recipe. 

Unfortunately I can't claim the recipe as my own though. It actually came from an amazing book I was sent to review last week (very timely!) by Octopus Publishing called Cox Cookies and Cake.

If you are not a London dweller you may not be aware of Patrick Cox and Eric Lanlard (although Eric in particular has been on many a TV show). They own a shop of the same name in Soho where they sell gorgeous cupcakes, cookies and bars (such as this) to celebrities such as Elton John and David Furnish (who provide the foreword to the book) and stars such a Liz Hurley who has hailed their creations 'the coolest cakes on earth'. They also sell to ordinary folk like you and I so don't let their famous clients worry you! If, like me though you live far far away from 'the mainland' as one of my Uni friends used to say, then this book allows you to create and bake their recipes from the comfort of your own home.

On first glance through the book I have to say my first reaction was 'there is no way mine will look as good as that'...probably not! But, in fact the 75 recipes contained in the book are extremely easy to follow and left me drooling - Irish Cream and Chocolate Cupcakes, Pistachio and Praline Cupcakes, Key Lime Cupcake's, Stem Ginger Cupcakes, Raspberry Sponge Fingers...and these Maple Pecan Bars are just a taster of the kind of delights you will find.

These bars are sweet but so moreish and probably more of an adult treat than child's. They suggest serving them with a big dollop of creme fraiche, which would cut their sweetness perfectly...but I just enjoyed them as they are.

STICKY MAPLE PECAN BARS

| Serves: 12 bars | Prep Time: 20 Minutes | Cook Time: 15 Minutes | Total Time: 35 Minutes |


Ingredients: 

  • For the Filling:
  • 175g Pecan Nuts, chopped
  • 100ml Pure Maple Syrup
  • 200g Soft Brown Sugar
  • 2 TBSP Whipping Cream
  • 150g Unsalted Butter
  • 1/2 TSP Vanilla Extract
  • For shortcrust base:
  • 100g Unsalted Butter, softened
  • 75 Golden Caster Sugar
  • 1 Egg Yolk
  • 175g Plain Flour

Instructions:

  • Step 1: Preheat oven to 200c/180 fan and butter a 23cm x 23cm baking tin.
  • Step 2:Toast the pecan nuts in the oven for 5 minutes and set aside to cool.
  • Step 3: To make base - in a free standing mixer (or by hand) beat together butter, sugar and egg yolk until blended. Add flour and mix until soft dough formed. Press dough into tin and bake for 18 minutes until golden. Leave to cool.
  • Step 4: To make filling - in a saucepan combine all ingredients except nuts and vanilla extract. Bring to the boil, stirring until butter melts. Boil for 30 seconds, remove from heat and stir in nuts and extract. Pour filling over base and bake for 15 minutes.
  • Step 5: Allow to cool completely then chill for 1 hour before cutting into bars.

| Author: Beth Sachs | Date: 26th July 2011 |


Comments

  1. What a naughty treat! These look divine, and a refreshing change from the usual charity baking suspects. I'll definitely be giving them a go.

    ReplyDelete
  2. I love any recipe with pecans in it, I might even be tempted to go against my usual 'no baking' rule. (if I bake things I tend to eat them. Not good)

    ReplyDelete
  3. Yum, they look fab. Great cause too. Hope you're well Beth - It's been a while since I stopped by xx

    ReplyDelete
  4. Lucie - I can never load your blog or comment anymore!! Not sure why

    ReplyDelete
  5. How delicious these maple pecan bars look! I want some!

    ReplyDelete
  6. Wow these sound amazing Beth. You'll have to make them again and take some more photos. I'd love to see the layers.

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete
  8. These sound amazing! Not exactly the healthiest treats in the world but so worth the calories if they taste as good as they look!

    ReplyDelete
  9. They sound a bit like pecan pie which is also a sweet treat

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Microwave Jambalaya

Microwave meals are back and this is a fab bung it in the microwave recipe that's a real lifesaver when time is short...or when you don't have the use of an oven! People don't tend to use their microwaves for actually making meals but I've found I can do quite a lot in mine...veggie chilli, risotto's, as well as this really flavourful jambalaya with chorizo and red pepper.

I'll be posting more easy microwave meals in the coming weeks so keep an eye out on the blog.



MICROWAVE JAMBALAYA| Serves: 4 | Prep Time: 5 Minutes | Cook Time: 22 Minutes | Total Time: 27 Minutes |
Ingredients:400g Can of Chopped Tomatoes (with added chilli if you like it spicy)Canful (empty can of tomatoes) of Easy Cook Long Grain Rice1 Red Pepper, chopped120g Chorizo Sausage, cut into chunks2 TSP Cajun SeasoningHandful of grated cheddarInstructions:Step 1: Empty tin of tomatoes into a large microwaveable bowl. Fill the empty can with rice then add it to the bowl. Now fill the can with wate…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…