PECAN PIE FUDGE

PECAN PIE FUDGE 1 pie crust (from a box of 2 or from scratch) 1 1/2 cups pecan halves, coarsely chopped 1/2 cup dark corn syrup 1/3 cup evaporated milk (mine was low-fat) 3 cups white chocolate chips 1/2 cup brown sugar 1 teaspoon vanilla extract 1/4 teaspoon maple extract Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray. Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them. Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges. When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge. Let fudge cool until firm. You can do this in the refrigerator, but if it’s cool enough in your house you can cool it on the counter, covered with plastic wrap after it cools to room temperature. Slice into squares (or triangles) and serve. Can be stored at room temperature, sealed in a container or ziploc bag.