Ingredients
2 cups (500 mL) all-purpose flour
1 cup (250 mL) brown sugar
1/2 cup (125 mL) butter, cut into pieces, at room temperature
1 1/2 cups (375 mL) white pea beans, soaked and cooked or canned in water; drained and rinsed
2/3 cup (150 mL) maple syrup
3 eggs
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) melted butter
1 cup pecans, chopped
2 oz. (60 g) semi-sweet chocolate (optional)
24 halved pecans (optional)
Preparation
Preheat oven to 350°F (180°C).
In a food processor or mixing bowl, combine flour and sugar. Add butter pieces and pulse or cut in until crumbly. Transfer into a greased 9x13” 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.5. In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until chocolate has set. Cut into triangles and garnish each one with a pecan half.
