The base is brittle sweet blend of flour, dark colored sugar and margarine. It's prepared for a couple of minutes before you include the feature of the formula, the filling. At that point it returns in the stove to prepare once more.
Maple syrup is somewhat pricier than your run of the mill flapjack syrup assortments, yet I wouldn't shoddy out with this formula. There's something enchanted about the kind of maple syrup. I'd put it on everything on the off chance that I could.
Cut a major square and present with some vanilla frozen yogurt for an impressive fall pastry to end your supper. In the event that you have visitors, shockingly better. They will be so inspired.
Not an aficionado of pecans? That is alright. You can forget them or substitute another nut assortment. Walnuts will work, as well.
Ingredients :
base
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 2 eggs, beaten
- 2/3 cup pecan halves
- 2 tbsp flour
- 1 cup maple syrup
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Preheat oven to 350F.
- In a large bowl, combine flour, brown sugar and butter together. Rub mixture with clean hands until combined and crumbly. Press into a greased 9-inch square baking pan. Bake for 5 minutes. Set aside to cool.
- In a small saucepan, bring sugar and maple syrup to a boil. Remove from heat. Cool slightly.