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)
DIRECTIONS:
- 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 9×13-inch 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 chocolate has set. Cut into triangles and garnish each one with a pecan half.
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