Best 8 Maple Pecan Sticky Bars Recipes

MAPLE PECAN BARS

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.

RECIPES

Steps:

• Step 1:Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Butter a 23 x 23 x 5cm cake tin.Step 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.Step 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 extractStep 4:Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filling is bubbling in the centre.Step 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.Step 6:When chilled, cut into bars with a large sharp knife.

MAPLE-PECAN STICKY BARS

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
• For filling:
• Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
• Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Heat oven to 400°F.
• Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
• Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
• Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

BROWN SUGAR PECAN STICKY BARS

Steps:

• Preheat oven to 350*.
• Generously grease 9x13 pan or coat with nonstick spray.
• In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut.
• Turn out mixture into the baking pan, spreading to the edges.
• Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
• Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes.
• Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter.
• Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn.
• Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated.
• Return to a boil and boil briskly, stirring constantly for exactly 2 minutes.
• Remove from the heat and stir in the vanilla.
• Immediately spread the topping evenly over the still warm crust.
• Let stand until completely cooled.
• Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off.
• Store in an airtight container for up to 1 week or freeze for up to 1 month.
• If freezing, leave the slab whole, then cut into bars, when partially thawed.

MAPLE-PECAN STICKY BUNS

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
• To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
• Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
• Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
• When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
• Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
• Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
• Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup tube pan with cooking spray.
• Sprinkle pecans over the bottom of prepared pan; set aside.
• Melt 2 tbsp butter in the microwave. Add syrup and stir until well blended. Drizzle this over the pecans in the pan. Set aside.
• Melt the remaining 6 tbsp of butter; set aside. Mix the sugar and cinnamon; set aside.
• Separate the biscuit dough into 20 biscuits; press each to flatten to 1/4" thick.
• Roll the cream cheese cubes in the cinnamon sugar until coated. Place 1 cube on each biscuit, bringing up sides of biscuit to seal edges around the cheese cube. Lightly roll into a ball shape.
• Dip top of biscuit into the melted butter, then into the cinnamon sugar. Place sugar side up in the tube pan, making two layers. Drizzle with remaining butter and cinnamon sugar.
• Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto serving platter. Serve warm.

MAPLE-PECAN STICKY BUNS

Steps:

• To make dough:
• Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.
• Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles from around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.
• Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups flour. Using firm spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
• Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
• Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.
• To make syrup:
• Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly. Sprinkle each with half of nuts; cool.
• To make filling:
• Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl.
• To assemble and bake:
• Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal.
• Using heavy large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)
• Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.
• Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
• Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns onto another sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve buns hot.