Maple Pecan Shortbread Squares

Maple Pecan Shortbread Squares

Tracey Lafave Kessler 4

"These squares are my husband's favorite, we get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for, Hope you enjoy as much as we do."

Ingredients 2 h 15 m {{adjustedServings}} servings 152 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
  3. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
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Reviews 110

  1. 144 Ratings


These are absolutely delicious bars! The amount of pecans is perfect, the filling was just slightly gooey, and the shortbread base is so buttery and delicious. The only thing wrong with these is that the maple flavor isn't all that can taste a delightful hint of it in the bars, but they aren't extremely maple-y. I may decide to add some maple flavoring to the next batch I make, because adding more syrup would mess too much with the texture of the filling. I lined my baking pan with Reynold's release foil so that I could just take the whole section of cooled bars right out of the pan for ease of cutting. I did cut them into triangles instead of one inch squares...I thought they looked prettier that way. Thanks so much for sharing this's a winner!


Excellent! Here are my additions: 1). doubled batch; 2). used 1/3 brown and 1/3 white sugar in the dough; 3). added 1/3 c. shredded coconut and 1/2 tsp. cinnamon to the topping; 4). lined the pan with foil and lightly coated with Wilson's Cake Release; 5). Immediately after removing from oven I sprinked lightly and evenly with miniature semi-sweet chocolate chips (don't spread when they melt - just let them 'dot' the cookies with little bursts of chocolate). After cooling almost completely; the bars cut beautifully! For first time shortbread makers - let the butter come to room temperature naturally - don't try to microwave it. Then cut the sticks into little cubes, and sprinkle the cubes into the flour/sugar mixture as you're mixing it. Mix on low to medium speed and don't overmix. Taking this extra care with the butter and using a standing mixer will make a beautiful dough that is evenly incorporated, allowing you to just lift the dough out and press right into the pan.


Made this exactly as written, except for the addition of 1/2 tsp maple extract to give it a more distinctive flavor. My husband loved these. Tastes a lot like pecan pie tarts. Next time I'm planning on substituting some white sugar because it was a little too caramel tasting for my liking. I also lined my pan with foil so i could lift out, to make the cutting into bars easier.