I must be in a ‘square’ mood these days. This should be Canada’s icon for sure.
- 1 cup flour
- 1/3 cup brown sugar, packed
- 1/4 cup chopped pecans
- pinch of salt
- 1/4 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/3 cup unsalted butter, room temperature
Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper so it hangs over the sides.
Pulse flour, sugar, pecans, salt, baking powder and cinnamon in a food processor to combine. Add the butter and pulse until mixture is crumbly.
Press into the baking pan and bake for 20 minutes – just until it becomes brown around the edges. Remove from oven and let cool down.
- Maple Pecan Layer
- 1/4 cup melted unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup pure maple syrup (no substitutes)
- 2 tsp. vanilla
- pinch fine salt
- 1 large egg
- 1 3/4 cups coarsely chopped pecans
Whisk together the butter, sugar, maple syrup, vanilla, salt and egg until smooth. Stir in the chopped pecans and pour over the cooled shortbread base.
Bake for 22-25 minutes until bubbly around the edges, Allow to cool completely before attempting to cut.