Maple Pecan Bars

If you have some Maple Syrup and some pecans this is a very good recipe. Lyle and Bettie’s boss thought they were excellent. Not as sweet as pecan pie and easy to make with no corn syrup used. 
 The shortbread crust was very good, though I thought you could get by with a little less butter. This worked well though so I probably won’t change it the next time I make them. A 8 inch pan works well for our smaller family and if I was wanting more I think I would make two pans rather than doubling the recipe.
Maple Pecan Bars
1 cup all purpose flour
⅓ cup packed brown sugar
½ cup soft butter
1 egg 
⅓ cup brown sugar
3 tablespoons pure Maple syrup (not maple flavored pancake syrup)
½ cup coarsely chopped pecans
 Preheat oven to 350°F. Combine the flour and ⅓ cup brown sugar in a mixer. Mix in the soft butter until a dough ball has formed. Press into an ungreased 8x8 inch baking pan and prick with a fork.
 Bake the crust until golden brown, about 20 minutes. Meanwhile beat the egg in a mixing bowl along with ⅓ cup brown sugar, maple syrup and pecans. Pour the pecan mixture over the hot crust and return to oven. Bake until firmed up about 12 to 15 minutes (mine took the full 15 minutes). 
 Remove from oven and immediately run a knife around the edges to prevent sticking. Cool completely and cut into 1 inch squares or triangles to serve.

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