Pecan Pie Bars with Maple Meringue

When I first started my Hannah Bakes adventure, I was selling cakes at local food markets and festivals. My baked range slowly expanded from cupcakes and layer cakes to macarons, meringues and much more.

One of my favourite goodies that I would often bake for events were these deliciously addictive pecan pie bars. I always had so much fun selling my bakes, and this recipe reminds me of a really exciting time - I love making them.

In my opinion, as far as pies go, pecan pie is at the top of the leader board - top of the pie charts you might say (sorrynotsorry). And, as a fellow pecan pie lover, I could never make a batch without saving a slice (or two) for my sister!

The bars themselves are super easy to make and, although the Swiss meringue can seem tricky, it really takes no time at all and tops the bars off perfectly - especially with that sweet maple hit.

If you don’t fancy making the meringue - you could always top these with mini marshmallows and toast with a blowtorch.

I’ve definitely said it before on my blog but, if you don’t have a kitchen blowtorch, then I definitely recommend you invest in one. They are so handy and make you feel like a professional when you use it - but mainly; it’s just fun!

What you need (makes 8 bars):

For the crust:
260g plain flour
170g unsalted butter
75g caster sugar
1tsp vanilla

For the filling:
180ml golden syrup
75g light brown sugar
1tsp vanilla
2 medium eggs
40g plain flour
100g chopped pecans

For the topping:
80g eggs whites (from approximately eggs)
190g caster sugar
1/4 tsp cream of tatar
1 tbsp Maple Syrup

What you need to do:

For the crust:

1. Grease and line a square baking tin (8in x 8in)
2. Place the flour, butter and sugar into a food processer and blitz until fully combined then add the vanilla
3. Turn out onto a work surface and bring together until smooth
4. Press firmly into your tin and smooth with the back of a spoon, then prick a few time with a fork
5. Preheat your oven to 170°c then, while the oven heats up, place the crust in the freezer to firm up (around 10 - 15 minutes)
6. Once the oven is ready, bake the crust for around 20 minutes, or until golden brown then remove and prepare the filling

For the filling:

1. Place the golden syrup, sugar and vanilla in a bowl and whisk until combined, then add the eggs and mix again
2. Fold in the flour, then add the pecans and mix in
3. Pour the filling over your warm crust and bake for around 30 minutes or until brown on top (but still slightly wobbly)
4. Leave to cool completely in the tin
5. Once cooled, remove from the tin then cut in half, then cut each half into four bars

For the topping:

1. Place the egg whites, sugar and cream of tartar into a heat proof bowl and place over a bain marie
2. Whisk over a medium heat until the sugar has fully dissolved - if you have a sugar thermometer then whisk until this registers 70°c
3. Transfer into a free standing mixer (or you can use a hand-held whisk) then add the maple syrup and whisk on high speed until firm (you should be able to hold the bowl over your head)
4. Spoon the marshmallow into a large piping bag, fitted with a large round nozzle then pipe little kisses onto the top of the bars
5. For an extra toasty topping, use a blow torch over the meringue until golden brown
6. Enjoy!