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Sourdough Maple Pecan Pie Squares

Joselyn Buehler
Featuring an easy sourdough discard shortbread crust, these maple pecan pie bars are so easy to whip up and full of the ooey gooey goodness of pecan pie. Add a little bourbon to really kick up the flavor! 
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Ingredients
  

Sourdough Discard Shortbread Crust:

  • 6 Tablespoons (85 g) unsalted butter, softened 
  • 1/3 (80 g) cup sourdough discard, room temperature
  • 1/2 cup (100 g) brown sugar
  • 1 egg yolk, room temperature
  • 1 1/2 cup (190 g) ap flour 
  • 1/4 teaspoon sea salt 

Pecan Filling:

  • 1/2 cup (113 g) unsalted butter 
  • 4 cups (400 g) pecans, roughly chopped
  • 1/2 cup (120 g) heavy cream
  • 1/4 cup (80 g) maple syrup
  • 1/4 cup (80 g) honey 
  • 3/4 cup (165 g) brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt 
  • 1 Tablespoon bourbon (optional) 

Instructions
 

Sourdough Discard Shortbread Crust:

  • Preheat oven to 350 F. Line a 9x13 baking pan with parchment paper, and spray with coconut cooking spray well.
  • In a bowl, cream together butter and sugars with hand mixer or stand mixer.
  • Add egg yolk, salt, and discard and incorporate into batter. Gradually add flour and make a crumbly shortbread crust. 
  • Press into bottom of prepared pan and bake for 35 minutes. While baking, prepare pecan filling. 

Pecan Filling:

  • Melt butter in a large pan or pot on low.
  • Add sugar, honey, maple syrup, cream, bourbon, vanilla and salt. Bring to a low boil on medium heat.
  • Be careful not to burn by whisking constantly, and watch for overheating which can cause bubbling over (takes about 3-5 minutes don’t overcook or your filling will be dry ).
  • Remove from heat and add chopped pecans. 
  • Pour oven crust, and bake for another 30 minutes. Allow to cool completely, then cut into 12 squares. 

Notes

Optional: Sprinkle with Maldon flakey sea salt for extra flavor linked here https://amzn.to/3Z21BsQ