Cranberry Maple Squares
Cranberry Maple Bars start with a soft cake base, then get loaded with a tasty brown sugar maple syrup filling, bursting with bright cranberries and crunchy pecans.
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Servings: 20 bars
Equipment
- 1 stand mixer
Ingredients
- 2 cups all-purpose flour
- 1/4 cups granulated sugar
- 2/3 cups cold unsalted butter cut into small pieces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- !For the Filling:
- 3/4 cup lightly packed light brown sugar
- 1/2 cup unsalted butter softened
- 1/4 cup maple syrup
- 4 eggs
- 1 1/4 cup pecan halves chopped
- 1 1/2 cup dried cranberries
- pinch of salt
Instructions
- Place flour, sugar, butter, baking powder and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until mixture resembles coarse crumbs. Beat in eggs, one at a time, until dough forms a ball.
- Pour the mixture into the bottom of a 9 x 13 baking dish. Press the mixture evenly into the bottom and 1 inch up the sides.
- Prepare the filling: Place brown sugar and butter in clean mixer bowl. Beat on medium speed until light and fluffy. Beat in maple syrup.
- Beat in eggs, one at a time, until smooth. Remove the mixer bowl. Using a rubber spatula, stir in pecans, cranberries, and salt until evenly incorporated.
- Pour filling into dough and spread evenly in the pan. Bake in lower third of preheated oven for 35 to 40 minutes, or until pastry is golden and filling is set. Let cool completely in pan on a wire rack. Cut into squares.
Notes
Source: Courtesy of The Mixer Bible, Third Edition by Meredith Deeds & Carla Snyder © 2013 www.robertrose.ca Reprinted with publisher permission.