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Eggless Maple Pecan Squares




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by meggamoma
adapted to gfcf by BL Olson 2009



List of Ingredients




CRUST

1 1/4 cups ( 6 1/2 oz ) all purpose gf flour blend (like Better Batter
or Featherweight)
1/3 cup ( 2 1/2 oz ) firmly packed golden brown sugar
1/4 tsp salt
1/2 cup cold, brick margarine ( 4 oz ) , cut into 3/4 inch pieces

FILLING

6 Tbs (3 oz ) brick cf margarine
1/3 cup pure maple syrup
2/3 cup ( 5 oz ) firmly packed golden brown sugar
1/3 cup ( 3 fl oz ) mimic cream (canadians can use nutriwhip liquid)
2 cups coarsely chopped pecans

Recipe



If you love Pecan pie you will adore these toffee like pecan squares. The small addition of pure maple syrup ( DO NOT SUBSTITUTE ) gives these bars a distinctive toffee like flavor.

Makes 25 squares (sure it does - lol)

Position a rack in the middle of the oven , and preheat to 350*F . Carefully line a 9 inch square baking pan with heavy -duty aluminum foil, letting the foil extend up the sides and over the edges of the pan . Butter the foil liner .

CRUST

Combine the flour , brown sugar and salt in the bowl of the food processor and pulse 2 or 3 times to blend . Add the margarine and pulse 8 to 10 times until the mixture forms large , coarse crumbs the size of small peas. If you prefer to work by hand, you can use a pastry blender or two forks to get to this stage.

Press the crumb mixture into the bottom of the prepared pan (use your hands, the heat of your hands will help the margarine to melt slightly, adhering to the flours but leaving enough solids to lift the pastry as it bakes.) Bake the crust until the edges are lightly browned and the top feels firm when lightly touched , 12 to 17 minutes. Set aside.

FILLING

In a saucepan , over medium heat , combine the margarine , maple syrup, and brown sugar and stir together until the margarine melts and the brown sugar dissolves. Remove from heat and immediately stir in the mimic cream . Then stir in the pecans . Pour the hot filling over the partially baked crust , spreading it evenly to the edges with an icing spatula.

Bake until the filling is set when you give the pan a gentle shake, 22 -25 minutes . During baking , the filling will bubble vigorously , the bubbles will subside and become smaller toward the end of baking. Transfer to a wire rack to let cool until firm , about 1 1/2 hours .

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 from the foil . Using a sharp knife, cut into 25 small squares . The squares will slide easily off the foil. Store in an airtight container at room temperature for up to 3 days