Maple Pecan Squares

Delicious, moist and very easy to make. Next time I will start with the topping and make the base while it's cooling. Thank you for sharing : )

These were a big hit at DH's work. I had just pulled them out of the oven when we were hit with a family emergency so DH took them pan and all to work with him and came home saying the crew had polished them off in one sitting. Guess I will be forced to make again so that I can get a some (oh the hard ship LOL) thanks for the post great post.

Yum! These taste exactly like a pecan pie, but much easier to make. I brought them to a party and was asked for the recipe. Delish. Thank you!

These are incredibly good! I made them gluten free using gluten free cake flour for the base and sweet rice flour for the topping. Also I made some changes - one on purpose and one accidentally: I reduced the sugar amount because we don't like it so very sweet, so I only put 1 T of sugar into the base and used only the maple syrup without the additional sugar for the topping. The accidental change which I made was to use reduced fat butter - somehow I keep buying this reduced fat butter because it looks nearly identical to the regular butter and I keep forgetting that there is reduced fat butter! But as this accident happened before, I knew it would work anyway, so I went ahead and used it. I don't think I could tell the difference to regular butter in a baked recipe, so - the squares turned out heavenly! I left the pecan halves and they distributed perfectly, which looked very pretty above all :) Thanks for sharing this wonderful recipe!<br/>Made it for Sweet December Game.

Made for the *Best of 2008* cookbook game & while I admit that recent memories are always the most vivid, I must say that these bars are quite possibly the most wonderful sweet treat I have ever put in my mouth! I felt the pecans would be better distributed in the bars if not left whole, so my 1st step was to break them up coarsely & set aside. Then I followed the hints of other reviewers to make the topping 1st & then the base while the topping cooled. Even then the topping was not at all cool, so I tempered it by adding the butter & other ingredients to it & then finally the eggs. My method certainly did not hurt the outcome, altho I will prob extend the base dough up the sides of the baking dish next time as the outer edges got very hard as the bars cooled. Chilling fully gets the best taste results IMO. These bars are 10* worthy & more. Thx for sharing this sure to-be-repeated recipe w/us. *Yum* ! :-)