Maple Crème Caramel Pecan Bars
Crust: This is a shortbread crust, cut 225 g (1 c) cold butter into 454g (2 c) flour, mixed with 125 g (1/2 c) each maple sugar & white sugar. Mixture should be crumbly. Press into a 9’ x 13” non stick baking pan.
Topping: Pour 125 ml (1/2 c) Maple Crème Caramel with Rum over the base. Add 125g (½ c) coarsely chopped pecans,
125g (½ c) coarsely chopped white chocolate, & 100g (1 c) shredded coconut.
Bake in a 350F oven for 20 minutes, until edges are golden. Remove from heat, cool for 15min, then cut into squares. Decadently delicious!!!!