Margos Maple Pecan Squares Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.

Steps:

• Base: Preheat oven to 350 degrees to cook cookie base.
• Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• Bake for 5 minutes.
• Remove from oven and set aside.
• Topping: Combine sugar and syrup in pot.
• Simmer on stove for 5 minutes.
• Cool and pour over the beaten eggs.
• Stirring well add the remaining ingredients.
• Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• Cool and cut into squares-- enjoy-- enjoy-- enjoy.

Steps:

• Preheat oven to 350°F.
• Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside.
• Combine 1st measurement of flour and sugar, stir in melted butter.
• Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end.
• Press mixture evenly into bottom of pan.
• Bake 10 minutes.
• Whisk together brown sugar, maple syrup and eggs.
• Gently whisk in 2nd measurement of flour, salt and vanilla.
• Fold in most of pecans, reserving a few for the top.
• Pour mixture over shortcake base.
• Sprinkle reserved pecans on top.
• Bake 30 minutes.
• Cool 2 hours before removing and cutting.

Steps:

• COMBINE marshmallows and margarine in medium saucepan.
• Cook, stirring constantly, over medium heat for 1 to 2 minutes or until marshmallows are melted.
• Remove from heat; stir in cereal until coated.
• Press onto bottom of 13 x 9-inch baking pan coated with nonstick cooking spray, using spatula coated with nonstick cooking spray.
• COMBINE margarine, sugar, evaporated milk and salt in medium, heavy-duty saucepan.
• Bring to a boil, stirring constantly, over medium heat.
• Cook, stirring constantly, for 4 1/2 to 5 minutes.
• Remove from heat.
• Add marshmallows, morsels and maple flavoring; stir vigorously for 1 minute or until marshmallows and morsels are completely melted.
• Pour over prepared crust.
• Sprinkle with nuts; press in slightly.
• Chill for 2 hours or until firm.
• Cut into squares.

Steps:

• Whisk flours, salt, and chopped pecans in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
• Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.
• Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days.

Steps:

• Crust: Preheat oven to 350°F Grease a 9 x 12 inch baking pan.
• Sift sugar and flour together.Cut in butter, using two knives or a pastry blender, until fine crumbs form. Pat crust into the prepared baking pan. Bake for 20 minutes; remove from oven.
• Topping: Mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.
• Return to oven and bake for 25 minutes more. Cool completely before cutting into squares.