Billington’s

Maple Pecan Sticky Bars

Recipe Submitted By: bakingmad

Maple Pecan Sticky Bars as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time 10 minutes
Baking Time 35 minutes
Portions Dependant
Skill Level Easy
Average Rating 5 stars
 

Maple Pecan Sticky Bars Ingredients

175 grams Pecan Nuts toasted and roughly chopped
100 ml Maple Syrup pure
200 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
1 tbsp Whipping Cream
150 grams Unsalted Butter
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
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Additional Ingredients

100 grams Unsalted Butter softened
75 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
1 Egg Yolk Egg Yolk
175 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
 

This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Vanilla Extract (Nielsen Massey)
  • Golden Caster Sugar (Billington's)
  • Egg Yolk
  • Plain White Flour (Allinson Nature Friendly)

How to make Maple Pecan Sticky Bars

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Butter a 23x23x5cm cake tin method tip
  2. To start, make the shortcrust pastry base. In a large bowl mix together the butter and sugar with your hands, and finally add the egg yolks and mix. Add the flour and beat until a soft dough is formed. Gather the dough together and press it into the bottom of the tin and 2cm up the sides. Bake for about 18-20 minutes, or until golden. Remove from the oven, but leave the oven on whilst you make the filling method tip
  3. To make the filling; in a medium saucepan combine all the ingrediants except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, then mix the nuts and vanilla extract
  4. Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filing is bubbling in the centre
  5. Allow to completely cool in the tin where the filling will become firm, then chill in the refrigerator for at least 1 hour and up to 2 hours
  6. When chilled, cut into bars with a large sharp knife
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Reviews

Read all reviews (2) | Average rating: 5 stars

"This the most amazing recipe. Simple and clean to work with. End result just perfect - I was hoping this would last for a few days BUT everyone having had one bite could not stop eating this amazing recipe. Thank you so much Eric - legend recipe. Kim"

11-03-2012 | Author: chatham24baking | 5 stars

"I wouldn't exactly describe this as 'easy' as the pastry needs a bit of an experienced hand. The pastry I made was a bit too short and crumbly BUT these were eaten within a day and delicious- people said it tasted as though it contained condensed milk. Definitely one for people with a sweet tooth! Oh, and make sure you line your baking tin with greaseproof!"

12-03-2013 | Author: Lulu Jewel | 4 stars

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