birch bars
last course
Birch Syrup Pecan Pie Bars
Photography by Ian McCausland
Sweet and fruity birch syrup gives this buttery treat a Manitoba spin
INGREDIENTS
2 cups all-purpose flour
1¼ cup light brown sugar, divided
1 tsp sea salt
1 cup cold salted butter, divided
1 cup light corn syrup
¼ cup birch syrup (The Canadian
Birch Company)
2 large eggs
1 Tbsp vanilla extract
2¼ cups whole raw pecans
METHOD
1. Preheat oven to 350°F. Line a
8x8 baking dish with parchment.
Set aside.
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ciao! / feb/mar / two thousand sixteen
2. Combine flour, ½ cup of light
brown sugar, ½ tsp salt, and 3/4
cup butter in a food processor and
pulse until mixture begins to form
small lumps.
3. Sprinkle mixture into the baking
dish and press, creating an even
layer of shortbread crust. Bake for
20 minutes or until golden brown
in colour.
4. To make filling, melt the
remaining 1/4 cup of butter in a
medium bowl. Whisk in the corn
syrup, remaining ¾ cup of brown
sugar, birch syrup, eggs, remaining
½ tsp salt, and vanilla extract. Add
pecans and stir.
5. Pour onto prepared shortbread
crust. Bake for 20-25 minutes until
the center is set and the pecans
start to brown.
6. Cool the baking pan on a wire
rack. Remove from baking pan and
allow to cool completely before
cutting and serving.
Yield 9-10 servings.