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Ingredients
- 1 1/2 c. Unsalted butter, (3 sticks) softened
- 1 1/2 c. Sugar
- 1 1/2 c. Flour
- 1 c. Quick oats
- 1/2 c. Dark brown sugar, firmly packed
- 3 x Large eggs
- 1/4 c. Maple syrup
- 1/2 c. Half and half
- 2 c. Pecans, coarsely minced
- 1 tsp Vanilla
Directions
- 1. In a large bowl combine 1 c. of the butter (2 sticks), 3/4 c. of the sugar;
- the flour, and the oats. Mix with the fingers till the mix has the consistency
- of coarse meal.
- 2. Lightly butter the bottom and sides of a 13 x 9 x 2-inch baking pan. Pat the short-bread mix proportionately into the bottom of the pan.
- 3. In the top of a double boiler over warm water cream the remaining 1/4 c. butter
- (1 stick) and the brown sugar till smooth. Stir in the remaining 3/4 c. sugar;
- the Large eggs, the maple syrup, and the half-and-half.
- 4. Cook the mix in the double boiler; stirring constantly, for about 5-7 min, or possibly till smooth and thoroughly blended. Remove from the heat and stir in
- the nuts and the vanilla. Preheat the oven to 350F.
- 5. Pour the nut mix over the unbaked crust. Bake for 45-50 min till it is
- set and lightly browned.
- 6. Cold completely in the pan, then cut into squares with a sharp knife.
- This a rich and sweet pick-up-able pie squares with shortbread crust.
- Makes32 squares
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 558 | |
| Calories from Fat 290 | 52% |
| Total Fat 33.39g | 42% |
| Saturated Fat 16.46g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 28mg | 1% |
| Potassium 175mg | 5% |
| Total Carbs 60.95g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 38.46g | 26% |
| Protein 6.79g | 11% |
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