These delightful maple pecan cranberry squares have a buttery shortbread crust with a rich maple filling that is loaded with crunchy pecans and chewy cranberries. A delicious treat to enjoy during the holiday season.
These pecan squares are a great alternative to a pecan pie with the rich delicious maple flavoured filling combined with the chopped pecans. I decided to add a few dried cranberries for the whole purpose of reducing the amount of sugar to add to the filling. Dried cranberries are more dense then fresh and characterized with a tart-sweet flavour. The crust is rich in butter with few ingredients, that is similar to a shortbread.
Recipe ingredients:
- flour: I used both all-purpose and light spelt flour
- sugar
- salt
- unsalted butter
- maple syrup
- brown sugar
- heavy cream
- pecans
- dried cranberries
Helpful tips:
Whenever I can I like to add spelt flour to my recipes. It is an ancient grain that is much easier on your digestive system and a much more nutritious grain to add to your diet. I find whenever I eat bake goods with spelt flour, I don’t feel bloated compared to whole wheat.
In this case, you can easily substitute the spelt flour for all-purpose flour, so simply add 1 1/4 cup of all-purpose flour.
I like to use the fine raw sugar since it’s less processes, and again, you can substitute with regular white sugar or brown sugar, equal amounts.
When I mention Himalayan salt, it is the pink salt you would see at the grocery stores, or health food stores. Has tons of minerals, and a healthy alternative. Simply substitute for regular salt if you like.
I like to use unsalted butter to manage the salt content, however, you replace with salted butter.
My choice for heavy cream to use in this recipe is Harmony Organic heavy cream. It is a local dairy farmer that I recently partner with and their products are of high quality standards.
There are many pecan square recipes, and we all tend to like a certain amount of sweetness as well as a maple flavour. Either way, each recipe tends to be similar in one respect to another. One thing is for sure, these pecan cranberry squares is a much easier option to a pecan pie when your time is limited.
Maple Pecan Cranberry Squares
Equipment
- 8 x 8 inch square pan
- Food Processor
Ingredients
Crust:
- 3/4 cup all-purpose flour
- 1/2 cup light spelt flour (or 1 ¼ cup all-purpose flour)
- 2 tbsp raw fine sugar
- 1/4 tsp Himalayan salt
- 1/2 cup COLD unsalted butter, cut into pieces
Filling:
- 1/3 cup unsalted butter
- 1/2 cup maple syrup
- 3 tbsp brown sugar
- 1/3 cup heavy cream (35% heavy cream)
- 1/4 cup dried cranberries, chopped
- 1 1/2 cups pecans, chopped
Instructions
Crust:
- Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper or foil.
- Using a food processor, add flour(s), sugar, and salt, pulse for 3-4 times, enough to combine the dry ingredients. Add butter and pulse for 8-10 times, until the butter forms crumbs the size of small peas.
- Press the crust mixture to the baking pan and bake for 15-17 minutes or until the edges are lightly browned. Set aside on cooling rack.
Filling:
- In a small saucepan over medium heat, add butter, maple syrup and brown sugar. Stir until the butter melts and the brown sugar is dissolves. Increase heat and allow the mixture to boil for about 2 minutes. Remove from heat and stir in cream, then stir in the pecans and cranberries. Pour the hot filling over crust, spreading evenly to the edges.
- Bake until the filling is bubbling and has a caramel colour for about 20-25 minutes.
Once baked:
- Transfer to wire rack, and allow to completely cool. To cut, carefully remove square out the pan by lifting using the parchment paper overhang. Using a sharp knife, cut into 2-inch squares. Store squares in an air-tight container at room temperature for 3 days.
Notes
Nutrition
When making this recipe:
Gather your ingredients and I recommend using a food processor, however, if you don’t have one, you can use a pastry blender, a fork or your hands to break down the butter into small pea size pieces.
I am showing how to make this recipe using a food processor. Add add flour(s), sugar, and salt, pulse for 3-4 times, enough to combine the dry ingredients, then add cut cold butter.
Now, pulse the food processor for 8-10 times, until the butter forms crumbs the size of small peas. I have shown a close up photo to see the butter broken down to small pea like pieces.
Press the crust mixture to the baking pan and bake for 15-17 minutes or until the edges are lightly browned. Set aside on cooling rack.
In a small saucepan over medium heat, add butter, maple syrup and brown sugar. Stir until the butter melts and the brown sugar is dissolves. Increase heat and allow the mixture to boil for about 2 minutes. Remove from heat and stir in cream, then stir in the pecans and cranberries. Pour the hot filling over crust, spreading evenly to the edges. Bake until the filling is bubbling and has a caramel colour for about 20-25 minutes.
Cut the squares larger and indulge in these delicious pecan cranberry squares with a scoop of ice cream over each square to make this a perfect dessert.
