Pecan Maple Cream Cheese Squares Recipes

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MAPLE PECAN SQUARES



Maple Pecan Squares image

Omg these are so good....My mom lives in maple syrup country so we are always looking for ways to use the extra syrup that she sends us. These bars are fast and easy to make...wait till you taste them.....

Provided by Baby Kato

Categories     Bar Cookie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
1/4 cup brown sugar
1/2 cup butter
2/3 cup brown sugar
1 cup maple syrup
2 large eggs, beaten
1/4 cup butter
1/4 teaspoon salt
2/3 cup pecan halves
1/2 teaspoon vanilla
2 tablespoons flour

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.

Nutrition Facts : Calories 327, Fat 16.4, SaturatedFat 7.9, Cholesterol 61.5, Sodium 169.7, Carbohydrate 43.9, Fiber 0.8, Sugar 32.5, Protein 2.9

PECAN CREAM CHEESE BARS



Pecan Cream Cheese Bars image

Here is a delightful little cream cheese bar, that I know everyone will enjoy over the Holiday Season!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 55m

Yield 36-40 bars

Number Of Ingredients 10

1 (250 g) package cream cheese, softened
1 cup butter, softened, divided
1 cup white sugar
1 tablespoon vanilla, divided
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 eggs
1 cup brown sugar
2/3 cup corn syrup
3 cups pecans

Steps:

  • Beat cream cheese, 3/4 cup butter, white sugar, 2 teaspoons vanilla in large bowl with mixer until well blended. Add flour and baking soda, mix well. Refrigerate for 30 minutes. Heat oven to 350°F Press dough into 15x10x2-inch pan. Bake for 20 minutes until lightly browned.
  • Meanwhile, melt remaining butter, pour into medium bowl, add eggs, brown sugar, corn syrup, and remaining vanilla. Mix well. Stir in nuts. Spread mix over warm crust. Bake 20-25 minutes until topping is firm around edges, but still slightly soft in center. Cool completely.
  • Makes 36-40 bars.

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING



Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting image

My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.

Provided by Kim

Categories     Mini Cakes

Time 50m

Yield 6

Number Of Ingredients 22

1 cup all-purpose flour
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon ground nutmeg
½ cup unsalted butter, softened
½ cup pure maple syrup
3 tablespoons firmly packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
¼ cup buttermilk, at room temperature
⅔ cup chopped pecans
1 (3 ounce) package cream cheese, at room temperature
1 tablespoon unsalted butter
¾ cup powdered sugar
3 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon maple extract
⅛ teaspoon salt
3 tablespoons heavy cream
¼ cup chopped pecans, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
  • Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
  • Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
  • Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g

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