KITCHENAID KPFP850 - Manual (Page 94)

92
CRUST
2 cups all-purpose flour
2 ⁄
3
cup powdered sugar
1 ⁄
8
teaspoon salt
1 strip orange peel, orange
portion only
1 cup butter or margarine, cut
into 1-inch pieces
FILLING
2 ⁄
3
cup butter or margarine
1 ⁄
3
cup packed brown sugar
1 ⁄
4
cup maple syrup
1 ⁄
8
teaspoon salt
1 teaspoon vanilla
1 cup pecan pieces
Position multipurpose blade in work bowl. Add flour, powdered sugar, 1 ⁄
8
teaspoon salt,
and orange peel. Process until peel is finely chopped, 10 to 15 seconds. Add 1 cup butter.
Process until soft dough forms, 40 to 45 seconds. Press in bottom and
1 ⁄
2
inch up sides of
ungreased 13 x 9 x 2-inch baking pan. Bake at 350° F for 20 to 25 minutes, or until set and
light golden. Cool completely.
Meanwhile, in medium saucepan over medium heat, combine 2 ⁄
3
cup butter, brown sugar,
maple syrup, and 1 ⁄
8
teaspoon salt. Cook, stirring constantly, until mixture boils. Boil 1 minute
without stirring. Remove from heat. Add vanilla and pecans. Stir until blended. Pour into
prepared crust and spread evenly. Let cool completely.
Yield: 32 bars (1 bar per serving).
Per Serving: About 160 cal, 1 g pro, 13 g carb, 12 g total fat, 6 g sat fat, 25 mg chol,
20 mg sod.
PECAN SHORTBREAD BARS