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Maple Pecan Sticky Bars in a bowl
45Total Time
10Prep Time
35Bake Time
A little effort

Maple Pecan Sticky Bars

2 Reviews

About the bake

A crisp, shortcrust pastry base filled with sticky pecans and maple syrup helps creates this beautifully scrumptious tart. These Maple Pecan Sticky Bars featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

45Total Time
10Prep Time
35Bake Time
A little effort


  1. Step 1:

    Preheat oven to 180°C (160°C fan, 350°F, gas mark 4). Butter a 23 x 23 x 5cm cake tin.

  2. Step 2:

    To start, make the shortcrust pastry base. In a large bowl mix together the butter and sugar with your hands, and finally add the egg yolks and mix. Add the flour and beat until a soft dough is formed. Gather the dough together and press it into the bottom of the tin and 2cm up the sides. Bake for about 18-20 minutes, or until golden. Remove from the oven, but leave the oven on whilst you make the filling.

  3. Step 3:

    To make the filling, in a medium saucepan combine all the ingrediants except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, then mix the nuts and vanilla extract

  4. Step 4:

    Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filling is bubbling in the centre.

  5. Step 5:

    Allow to completely cool in the tin where the filling will become firm, then chill in the refrigerator for at least 1 hour and up to 2 hours.

  6. Step 6:

    When chilled, cut into bars with a large sharp knife.


  • For the pastry

    • 100g Butter (unsalted) (softened)
    • 75g Billington's Unrefined Golden Caster Sugar
    • 1 Egg yolk(s) (free range)
    • 175g Allinson's Plain White Flour
  • For the filling

    • 175g Pecan nuts (toasted, roughly chopped)
    • 100ml Maple syrup
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 1 tbsp Double cream
    • 150g Butter (unsalted)
    • 1 tsp Nielsen-Massey Vanilla Extract


  • 23 x 23 x 5cm cake tin
  • Mixing bowl
  • Saucepan

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