Morgan brought these:
Maple-Pecan Pie Squares
Adapted from “Williams-Sonoma Essentials of Baking”
Makes 25 squares
1 1/4 c all-purpose flour
1/3 c firmly packed golden brown sugar
1/4 t salt
1/2 c cold butter, cut into 1-inch pieces
6 T unsalted butter
1/3 c maple syrup
2/3 c packed brown sugar
1/3 c heavy cream
2 c coarsely chopped pecans
1. Preheat to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, letting the foil extend up the sides and over the edges. Butter the foil, or spray it with nonstick spray.
2. For the Crust: In a food processor or by hand, combine the flour, brown sugar and salt. Add the butter and pulse (or use a pastry blender) until the mixture forms pea-sized, coarse crumbs. Press the crumbs into the bottom of the pan, and bake until the edges are lightly browned and the top feels firm, 12-17 minutes. Set aside.
3. For the Filling: In a small saucepan over medium heat, combine the butter, maple syrup and brown sugar. Stir together until the butter melts and the brown sugar dissolves. Bring to a boil, and boil for 1 minute. Remove from the heat, and immediately stir in cream. Stir in pecans. Pour the hot filling over the partially baked crust, spreading it to the edges with an icing spatula or wooden spoon.
4. Bake until the filling is set when you give the pan a gentle shake, 22-25 minutes. Transfer to a wire rack to cool until firm, about 1 1/2 hours.
5. Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. Store in an airtight container at room temperature for up to 3 days.