BASE
2 cups all-purpose flour
1 cup brown sugar
1/2 cup butter, cut into pieces, at room temperature
FILLING
1 1/2 cups white pea beans, soaked and cooked
OR
1 1/2 cups canned white pea beans, drained and rinsed
2/3 cup maple syrup
3 eggs
1/2 cup brown sugar
1/2 cup melted butter
1 cup chopped pecans
OPTIONAL GARNISH
2 ounces semi-sweet chocolate
24 halved pecans
Servings: 24
Preheat oven to 350 degrees F (180 degrees Celsius).
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 9" × 13" pan and press evenly into 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.
In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until the chocolate has set. Cut bars into triangles and garnish each one with a pecan half.
2 cups all-purpose flour
1 cup brown sugar
1/2 cup butter, cut into pieces, at room temperature
FILLING
1 1/2 cups white pea beans, soaked and cooked
OR
1 1/2 cups canned white pea beans, drained and rinsed
2/3 cup maple syrup
3 eggs
1/2 cup brown sugar
1/2 cup melted butter
1 cup chopped pecans
OPTIONAL GARNISH
2 ounces semi-sweet chocolate
24 halved pecans
Servings: 24
Preheat oven to 350 degrees F (180 degrees Celsius).
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 9" × 13" pan and press evenly into 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.
In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until the chocolate has set. Cut bars into triangles and garnish each one with a pecan half.
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