- flour - 2 cups
- confectioners' sugar - 1/4 cup
- salt - 1/2 tsp
- margarine - 1/2 cup, frozen for 15 minutes, plus extra for greasing pan and parchment paper
- vegetable shortening - 1/2 cup, frozen for 15 minutes
- pecan halves - 3 cups
- maple syrup - 1/2 cup
- light brown sugar - 1 cup
- sugar - 1/2 cup
- plain soy milk - 1/4 cup
1. Preheat oven to 350°F. Grease a 9 x 13-inch pan with some margarine. Place a piece of parchment paper in the pan that is large enough to go up the sides and hang over a few inches. Grease the top and sides of the parchment.
2. To make the crust: In the bowl of a food processor fitted with a metal blade, place the flour, confectioners’ sugar, and salt. Pulse for 10 seconds to combine. Cut the margarine and shortening into 1-inch pieces and add to the bowl. Process just until the mixture comes together. (You can also make the dough by hand by cutting the margarine and shortening into the dry ingredients with a pastry cutter or two knives, and then mixing it with a wooden spoon or by hand until the dough comes together.)
3. Take pieces of the dough, flatten them between your palms and then press into the prepared pan. Try to evenly cover the bottom of the pan. Place the pan in the freezer for 10 minutes.
4. Remove from the freezer and bake for 22 minutes or until the edges look golden.
5. Meanwhile, prepare the filling. Place the pecan halves in a freezer bag, close tightly and then hit them with a rolling pin or bottom of a saucepan to break them into small pieces. Do not completely crush them. Place the maple syrup and both sugars in a heavy saucepan and place over medium heat. After the sugars melt, add the pecans pieces and soy milk. Bring to a boil, reduce to low heat, and cook for 3 minutes. Turn off the heat and leave the filling in the saucepan until the dough is baked.
6. When the crust is baked, remove it from the oven and reduce the temperature to 325°F. Pour the filling over the dough and spread evenly. Return to the oven and bake for 20 minutes. Remove from the oven and cool completely. Use the overhanging parchment to lift the pecan bar out of the pan and place on a cutting board. Trim off about 1/4 inch of the sides and then cut into squares.
-Learn more about Paula, her recipes, and her books by visiting Paula's Pastry.