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Pecan Pie Flapjacks

By OcadoLife
With these Pecan Pie Flapjacks, cook and baker Crystelle Pereira gives the much-loved treat a topping of maple syrup and pecans for a sticky, crunchy twist. They need to chill for 2 hrs after baking before cutting into…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 250g pecans
  • 300g rolled oats
  • 280g unsalted butter
  • 110g soft light brown sugar
  • 200g maple syrup
  • 1 tsp ground cinnamon
  • 1½ tsp salt
  • 1 tsp vanilla bean paste
  • 2 large eggs

Method

5 steps

  1. Step 1

    Preheat the oven to 170°C/150°C fan/gas 3. Line a 23 cm square tin with baking paper. Spread out the pecans on a baking tray and roast for 10 mins until lightly toasted. Set aside to cool. Measure out 100g and finely chop (keeping the rest whole); place in a heatproof bowl with the oats.

  2. Step 2

    In a saucepan over medium heat, melt 210g butter with 60g sugar, 120g maple syrup, the cinnamon and 1 tsp salt, stirring now and then, until bubbling. Pour the mixture over the oats and nuts; stir until evenly coated. Transfer to the prepared tin and press firmly into an even layer.

  3. Step 3

    For the topping, in the same pan melt the remaining butter, sugar, maple syrup and salt with the vanilla over medium heat, until bubbling. Remove and leave to cool slightly.

  4. Step 4

    Meanwhile, whisk the eggs in a clean bowl. Gradually whisk in the topping mixture until smooth. Stir through the whole pecans, then pour evenly over the flapjack.

  5. Step 5

    Bake for 25 mins or until golden and just set. Cool then chill for at least 2 hrs; cut into 15 rectangles.