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Cashew-Pecan Pie Bars

 Cashew-Pecan Pie Bars
A buttery shortbread crust is covered with a rich maple flavored topping that is just loaded with pecans and cashews. A little piece is all you'll need.—Karen Haen, Sturgeon Bay, Wisconsin
24 ServingsPrep: 40 min. Bake: 25 min. + cooling


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup cold butter, cubed
  • 1 cup packed brown sugar
  • 1 cup maple syrup
  • 3/4 cup butter, cubed
  • 1-1/2 cups coarsely chopped cashews
  • 1-1/2 cups coarsely chopped pecans
  • 3 tablespoons heavy whipping cream


  • Line a 13-in. x 9-in. baking pan with foil; grease the foil and set
  • aside.
  • In a large bowl, combine the flour, sugar, salt and baking powder.
  • Cut in butter until mixture resembles coarse crumbs. Press into
  • prepared pan. Bake at 350° for 25-30 minutes or until golden
  • brown.
  • Meanwhile, in a large saucepan, combine the brown sugar, syrup and
  • butter. Bring to a boil over medium heat; cook and stir for 3
  • minutes. Remove from the heat; stir in the cashews, pecans and
  • cream.
  • Pour over crust. Bake 25-30 minutes longer or until filling is set.

2 of 2

Cashew-Pecan Pie Bars (continued)

Directions (continued)

  • Cool on a wire rack. Using foil, lift bars out of pan. Discard foil;
  • cut into bars. Yield: 2 dozen.
Nutritional Facts: 1 bar equals 340 calories, 23 g fat (10 g saturated fat), 38 mg cholesterol, 212 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.