Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, cream together the softened butter and granulated sugar until smooth. Stir in the flour and salt until a crumbly dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes or until the edges are just lightly golden. Set aside while you prepare the filling.
- In a large mixing bowl, whisk together the brown sugar, corn syrup, heavy cream, eggs, and vanilla extract until well combined and smooth. Stir in the chopped pecans. Pour the pecan mixture over the warm, pre-baked crust. Return the pan to the oven and bake for 25 to 30 minutes. The center should be set but still have a very slight jiggle when the pan is moved. Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Once the bars are fully cooled, whisk together the powdered sugar, maple syrup, and heavy cream in a small bowl until smooth. If the glaze is too thick, add a few more drops of cream. Drizzle the maple glaze generously over the top of the pecan layer. Allow the glaze to set for about 15 minutes. Use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 even squares.
- Cook Time: 60 minutes