1/2cup(125 mL) butter, cut into pieces, at room temperature
Filling
1 1/2cups(375 mL) cooked or canned white beans, drained & rinsed (see notes)
2/3cup(150 mL) maple syrup
3eggs
1/2cup(125 mL) brown sugar
1/2cup(125 mL) melted butter
1cup(250 mL) chopped pecans
Topping (Optional)
2oz(60 g) semi-sweet chocolate
24halved pecans
Directions
Preheat oven to 350°F (180°C)
Base: In a food processor or mixing bowl, combine the flour and sugar. Add the butter pieces and pulse or cut in until crumbly. Transfer into a greased 9x13-inch (22x33 cm) pan and press evenly into the bottom. Set aside.
Filling: In a food processor or blender, purée beans and maple syrup. When smooth, add the eggs, sugar and butter and blend well.
Sprinkle chopped pecans evenly over base then pour filling over top. Bake for 30 minutes or until set in the middle and lightly browned. Cool to room temperature.
Optional Topping: In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate the bars until chocolate has set. Cut into triangles and garnish each one with a pecan half.
Notes
White beans include Great Northern, navy, cannellini, white kidney or you can use Romano or pinto beans.
1/2cup(125 mL) butter, cut into pieces, at room temperature
Filling
1 1/2cups(375 mL) cooked or canned white beans, drained & rinsed (see notes)
2/3cup(150 mL) maple syrup
3eggs
1/2cup(125 mL) brown sugar
1/2cup(125 mL) melted butter
1cup(250 mL) chopped pecans
Topping (Optional)
2oz(60 g) semi-sweet chocolate
24halved pecans
1
Preheat oven to 350°F (180°C)
2
Base: In a food processor or mixing bowl, combine the flour and sugar. Add the butter pieces and pulse or cut in until crumbly. Transfer into a greased 9x13-inch (22x33 cm) pan and press evenly into the bottom. Set aside.
3
Filling: In a food processor or blender, purée beans and maple syrup. When smooth, add the eggs, sugar and butter and blend well.
4
Sprinkle chopped pecans evenly over base then pour filling over top. Bake for 30 minutes or until set in the middle and lightly browned. Cool to room temperature.
5
Optional Topping: In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate the bars until chocolate has set. Cut into triangles and garnish each one with a pecan half.
Sounds delicious