It’s finally November and now that Halloween if officially oven, I can now get into Thanksgiving mode! I’ve been scouring some ideas for what to serve at our annual Friendsgiving dinner and the biggest challenge is to choose what dishes make it to the table. There are a plethora of recipes I’d like to try – it’s just hard to narrow it down to a final menu! One thing on my list to make are a couple of pies. Thanksgiving just has to include a pecan pie but I’d like to put a little twist on the traditional where I can. One idea is to make pie bars instead of the usual round pie. These Maple Pecan Bars have a shortbread crust with a more traditional pecan pie filling with a touch of maple syrup. If you always wanted pie to be portable, these are one way to do it!…
The shortbread crust is made with a combination of both all purpose and whole wheat flours.I found the nuttiness of whole wheat flour compliments the maple and pecan in the recipe nicely. You can also make these in advance, leaving you some time on the big day to focus on other things. But beware – making them in advance just increases the chance these may be eaten before guests arrive!
2/3 cup all-purpose flour
1/2 cup softened unsalted butter
1/2 cup finely chopped pecans
Preheat an oven to 350 degrees F (175 degrees C).
To prepare the crust, cream the 1/3 cup brown sugar and butter in the bowl of a stand mixer. Slowly add the 2 flours and continue to mix until a dough forms. Transfer dough mixture to an ungreased 8×8 inch baking dish. Prick the bottom of the crust with a fork.and bake in the preheated oven until golden brown, about 20 minutes. Remove from oven.
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