Recipe: Maple Shortbread Bars

MAPLE SHORTBREAD BARS

FOR THE CRUST:
2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks unsalted butter, chilled
FOR THE FILLING:
1 1/2 cups packed brown sugar
2/3 cup real maple syrup
2 eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon maple extract
1/2 teaspoon salt
2 cups chopped pecans

Heat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine flour, white granulated sugar and salt in a bowl. Cut chilled butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9x13-inch baking pan.

Bake 15 minutes, or until edges begin to brown. Cool on rack.

TO MAKE THE FILLING:
Combine all ingredients for the filling except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top.

Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Makes about 3 dozen bars
Adapted from source: The New Carryout Cuisine by Phyllis Meras