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CRUST
2 cups all-purpose flour
2
⁄
3 cup powdered sugar
1
⁄8 teaspoon salt
1 strip orange peel, orange
portion only
1 cup butter or margarine, cut
into 1-inch pieces
FILLING
2
⁄3 cup butter or margarine
1
⁄3 cup packed brown sugar
1
⁄4 cup maple syrup
1
⁄8 teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
Position multipurpose blade in work bowl. Add flour, powdered sugar,
1
⁄
8 teaspoon salt,
and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter.
Process until soft dough forms, 40 to 45 seconds. Press in bottom and
1
⁄2 inch up sides of
ungreased 13x9x2-inch baking pan. Bake at 350° F for 20 to 25 minutes, or until set and
light golden. Cool completely.
Meanwhile, in medium saucepan over medium heat, combine
2
⁄3
cup butter, brown sugar,
maple syrup, and
1
⁄8 teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute
without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into
prepared crust and spread evenly. Let cool completely.
Yield: 32 bars (1 bar per serving).
Per Serving: About 160 cal, 1 g pro, 13 g carb, 12 g total fat, 6 g sat fat, 25 mg chol,
20 mg sod.
PECAN SHORTBREAD BARS