Sticky Sweet

BRING OUT THE BEST IN DESSERTS WITH A FEW SWEET UPGRADES. CARAMEL, BROWN SUGAR, MOLASSES, AND MAPLE SYRUP PROVIDE DEPTH AND COMPLEXITY TO CAKES, CUSTARDS, AND MORE.

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Maple-Pecan Shortbread Squares

HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN SERVES 16 SUBMITTED BY TRACEY LAFAVE KESSLER

228 REVIEWS

These one-bite desserts pack in flavor and crunch. Pure maple syrup adds notes of caramel and vanilla and toasty, woodsy hints.

1 cup flour

⅔ cup packed brown sugar (see “Pack Smart,” opposite)

½ cup butter, softened

1 egg

3 Tbsp. pure maple syrup, plus more for serving

16 pecan halves

Flaky salt, for garnish

1. Preheat oven to 350°F. Stir together flour and ⅓ cup brown sugar in a medium bowl. Mix in butter with an electric mixer at low speed until combined. Transferto an ungreased 8-inch square baking pan; press evenly to form a crust. Bake until golden brown, about 20 minutes.

2. Meanwhile, beat egg, maple syrup, and remaining ⅓ cup brown sugar in a small bowl until well combined; pour over hot crust, spreading evenly. Evenly space pecan halves on top, pressing lightly into sugar mixture.

3. Bake until pecan topping is set and edges are golden, 12 to 15 minutes. Immediately run a knife around edges of pan to prevent sticking. Transfer pan to a wire rack to cool completely. Cut into 16 squares. (To store, place in an airtight container at room temperature up to 5 days or freeze up to 3 months.) Serve with additional maple syrup and garnish with flaky salt.

PER 1 (1-INCH) SQUARE: 152 CAL; 9G FAT (4G SAT); 2G PRO; 18G CARB (1G FIBER, 11G SUGARS); 53MG SODIUM

Five-Spice Molasses Cake

HANDS-ON 10 MIN TOTAL 45 MIN

SERVES 16 SUBMITTED BY CHEF JOHN

83 REVIEWS