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Maple, Pecan and Butternut Shortbread Bars

Author Eva Kosmas Flores

Ingredients

Pecan Topping

  • 1 and 1/2 cups pecan pieces
  • 3 tablespoons pure maple syrup
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt

Shortbread Crust

  • 1 cup finely crushed Walkers pure butter shortbread cookies
  • 1/2 cup powdered sugar
  • 1 egg whisked
  • 2/3 cup flour
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2-4 tablespoons water

Butternut Filling

  • 3 eggs
  • 1 and 3/4 cup butternut squash puree
  • 1/2 cup packed brown sugar
  • 1/3 cup cream
  • 1/3 cup butter melted
  • 1/4 cup honey
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon maple extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. To prepare the pecan topping, lightly toss together all of the ingredients in a small bowl and set them aside.
  2. Preheat the oven to 350 degrees Fahrenheit. To make the crust, mix together the shortbread crumbs, powdered sugar, egg, flour, olive oil, and salt until combined. Add the water until the mixture juuuust starts to hold together, it's okay if it's still a bit crumbly. Form the dough into a ball, cover in plastic wrap, and refrigerate until use.
  3. For the filling, blend together all ingredients until completely combined. Set aside. Take the crust dough and crumble it over a lightly greased 9 x 13-inch pan. Press it into the bottom of the pan to form an even crust. Pour the butternut filling into the pan over the crust and place the pan in the oven.
  4. Bake for 30 minutes, then remove it and sprinkle the pecan mixture evenly over the top. Place the pan back in the oven and bake for another 20-35 minutes, or until the butternut filling is set. Remove and allow to cool for 1 hour before slicing and serving.