Description
Indulge in these rich, dairy-free maple pecan bars, featuring a golden, buttery shortbread crust topped with a gooey, maple-infused pecan layer. These bars offer the perfect contrast of a crisp base and a chewy, nutty topping. Ideal for any occasion, this recipe uses high-quality plant-based butter to achieve a professional bakery-quality result without any dairy. They are quick to prepare, family-friendly, and deliver a sophisticated, balanced sweetness that satisfies any dessert craving.
Ingredients
150g Unsalted Plant Butter (divided)
2/3 cup Brown Sugar (divided)
1 cup Plain Flour
1/3 cup Pure Maple Syrup
2 cups Pecans, roughly chopped
2 Large Eggs
1 tsp Pure Vanilla Extract
1 pinch Salt
Instructions
Preheat your oven to 180°C/350°F (160°C fan-forced).
Grease an 8-inch square pan and line with parchment paper.
Mix 75g melted plant butter with 1/3 cup brown sugar, a pinch of salt, and flour until a dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake the base for 15 minutes or until lightly golden.
While the base bakes, toast the chopped pecans in a dry pan until fragrant.
In a separate bowl, whisk together the remaining 75g melted plant butter, 1/3 cup brown sugar, maple syrup, eggs, and vanilla extract.
Stir the toasted pecans into the maple mixture.
Pour the filling over the partially baked base.
Return to the oven for 30 minutes or until the filling is set.
Cool completely in the pan before slicing into 16 squares.
Notes
Ensure the plant butter is a firm stick variety rather than tub margarine for the best texture. Toasting the pecans is essential for deep flavor. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg