(8 ounces) unsalted butter, at room temperature
pure vanilla extract
maple extract...maybe a tad more depending on the quality?
Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color (check the bottom of on...take a peek).
Pour the pecan mixture over the hot crust, and return to the oven. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans
Carefully fold in the whipped cream and frost your bars and sprinkle with the chopped pecans. Bars can be cut at this point if you want to freeze them for unexpected company, otherwise just cover them tightly until you are ready to frost with Creamy Cream Cheese Frosting
Sprinkle chocolate on hot uncut shortbread. Candy Bar Shortbread1C unsalted butter2/3C sugar2 1/4C flourpinch of salt3 (3. 52-oz) Toblerone chocolate bars, coarsely choppedPreheat oven to 325 degrees. Let sit 5 minutes and smear chocolate to cover the shortbread
Ingredients for Maple Green Beans with Pecans and Bacon. Dijon Maple Sauce. It’s got a tangy, honey Dijon vinaigrette, crispy bacon and pecans, and a sprinkling of feta cheese for extra layers of flavor
I actually tweaked my favorite shortbread-ish recipe for the base (so you can imagine the soft flakiness), and then cooked up the chewy caramel topping using the rule of thirds, then adding in a few perks here and there, a bunch of my favorite nuts, and voila