Prep 20 mins
Cook 35 mins
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am a big fan of maple syrup and am convinced these squares will be delicious. According to Anita Stewart, the author of the book, this recipe is several generations old.
- Preheat oven to 350F; have ready an ungreased 9-inch square cake pan.
- In a mixing bowl, combine flour and sugar, rub in butter to make coarse crumbs.
- Pat evenly and firmly into pan and bake for 5 minutes; remove from oven and set aside.
- Increase oven temperature to 425F.
- In a small saucepan, combine brown sugar and maple syrup and bring to a boil.
- Reduce heat and simmer gently for 5 minutes, then let cool for 10 minutes.
- Pour this syrup mixture into a mixing bowl and whisk in the eggs, vanilla and flour until smooth, then stir in pecans.
- Pour over base, return pan to oven, and bake for 10 minutes.
- Reduce heat to 350F and continue to bake until firm, about 15 more minutes.
I made this last night, and was kind of dissappointed. The cookie type layer on the bottom was ok, but a bit too floury tasting. The layer on top was very watery, and even though you would think that maple syrup and brown sugar mixed together would have a nice taste, it really didn't have much of a taste at all. With the pecans I also threw in some leftover butterscotch chips I had, and this improved the taste a little bit. After it was cooked, the top layer was kind of gross looking, and when i tasted a peice, it tasted like eating a cookie with carmel popcorn on the top, minus the popcorn. They weren't terrible or anything, but i like a bar cookie with more of a thick consistency.