PECAN SHORTBREAD BARS

CRUST

2 cups all-purpose flour

2⁄3 cup powdered sugar

1⁄8 teaspoon salt

1strip orange peel, orange portion only

1cup 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

1teaspoon vanilla

1cup 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 13x9x2-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.

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KitchenAid KFP1642CA, KPFP850 manual Pecan Shortbread Bars, Crust
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KPFP850, KFP1642CA specifications

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