The first four ingredients are for the crust and the remaining five are for the filling.
Preheat oven to 350ºF. Line a 9- inch square pan with heavy duty aluminum foil, allowing the foil to extend up the sides and over the edges of the pan. Butter the foil.
In a large bowl, stir together the flour, maple sugar and salt until blended.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until large, coarse crumbles the size of small peas form.
Press the crumb mixture into the bottom of the prepared pan.
Bake the crust until the edges are lightly brown and the top feels firm when lightly touched, 12 to 17 minutes. Set aside.
In a sauce pan over medium heat, combine the butter, maple syrup and granulated maple sugar, stir together until the butter melts and the granulated maple sugar dissolves. BRING MIXTURE TO A BOIL FOR 1 MINUTE.
Remove for heat and IMMEDIATELY stir in the heavy cream, then stir in the pecans. Pour the hot mixture of the partially baked crust, spreading it evenly to the edges with a spatula.
Bake until filling is firm, about 20 -25 minutes. Allow to cool.
Using the ends of the foil liner, carefully lift the maple pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it. Cut into squares.
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