makes
9-16
prep
10 minutes
cook
45 minutes
difficulty
Easy
makes
9-16
serves
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 2 cups (270 g) plain (all-purpose) flour
- ⅓ cup (65 g) packed brown sugar
- ½ tsp kosher salt
- ¾ cup (168 g) unsalted butter, melted
Filling
- ¾ cup (150 g) packed brown sugar
- ⅓ cup (114 g) golden corn syrup
- ¼ cup (85 g) maple syrup
- 2 eggs
- ¼ cup (56 g) unsalted butter, melted
- 1½ tsp (7.5 ml) white vinegar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- ¾ cup (90 g) chopped pecans
- ½ cup (60 g) chopped raisins
Makes 9 large or 16 small bars.
Instructions
- Preheat your oven to 175°C (350°F), lightly grease a 23 cm (9 inch) square baking pan with cooking spray and line with parchment paper to overhang the sides.
- To make the pastry, add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine. Add the melted butter and mix until moist and crumbly. Transfer to your prepared pan and press into the bottom and about ½ cm (¼-inch) up the sides.
- Dock the crust all over with a fork and bake for 15 minutes.
- Meanwhile, make the filling by whisking together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl
- Sprinkle the crust with the pecans and raisins and pour over the filling.
- Bake for 25 to 30 minutes or until the filling is just set but still a bit wobbly.
- Cool to room temperature before removing from the pan and slicing into squares.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
