Sticky Pecan Squares

By: Courtesy of 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney 2014. www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Sticky Pecan Squares

By: Courtesy of 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney 2014. www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Pecan pie has never been easier to make. These Sticky Pecan Squares taste like a comforting slice of homemade pecan pie, but in bar form. In addition to having wonderful flavor, these squares are easy to make, serve, and eat. They combine a buttery, crumbly shortbread crust with a caramelized pecan topping. These delicious pecan squares may even replace your traditional pecan pie at the Thanksgiving dessert table. These sweet and easy-to-make bars are sure to please a crowd. The fall flavors of brown sugar, maple syrup, and pecans are perfectly combined in this simple dessert recipe. This is one recipe you'll be tempted to use over and over.

Notes

Although any kind of maple syrup works well in this recipe, using dark, rich Grade B or dark amber maple syrup adds extra depth and character to the caramelized pecans.

Don’t worry if the dough doesn’t stick together when you are mixing it. It will meld as it bakes.

Use a serrated knife dipped into water to cut neat squares.

Makes25

Cooking MethodOven

Cooking Vessel Size8x8-inch (2 L) square cake pan, greased

Ingredients

For the Crust
1 cup all-purpose flour
1/2 cup confectioners (icing) sugar, sifted
1/2 cup soy margarine
For the Topping
1/3 cup soy margarine
1/2 cup packed light brown sugar
1 1/2 tablespoon soy creamer
1/4 cup pure maple syrup (see Notes)
pinch salt
1 1/3 cup coarsely chopped pecans

Instructions

Preheat oven to 350F (180C)
Crust: In a bowl, mix flour with sugar. Using two forks, a pastry blender, or your fingers, cut in margarine until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake in preheated oven for 20 minutes or until light golden and firm.
Topping: Meanwhile, in a pot, melt margarine over medium heat. Add brown sugar and soy creamer and cook, stirring, for 1 minute or until blended and heated through. Reduce heat to low. Add maple syrup and salt and cook, stirring, for 1 minute. Add pecans, stirring until evenly coated.
Spread pecan mixture evenly over hot crust. Bake for 20 to 23 minutes longer or until topping is set and pecans are fragrant. Let cool to room temperature in pan on a rack. Cut into squares.