Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup pure maple syrup (Grade A Dark preferred)
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, cream together the softened butter and sugar until smooth. Stir in the flour and salt until a crumbly dough forms. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 12–15 minutes or until the edges are just barely golden brown.
- While the crust bakes, prepare the topping. In a large bowl, whisk the eggs together. Add the maple syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk until the mixture is completely smooth and the sugar has mostly dissolved. Fold in the chopped pecans using a spatula to ensure they are evenly coated in the syrup mixture.
- Once the crust is ready, remove it from the oven. Immediately pour the pecan mixture over the hot crust, spreading it out to the edges. Return the pan to the oven and bake for another 25–30 minutes. You will know they are done when the filling is set and no longer jiggles in the center. The edges should be bubbling slightly.
- Place the pan on a wire rack and allow the bars to cool completely at room temperature. For the cleanest cuts, refrigerate the bars for at least one hour before slicing. Use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 squares using a sharp knife, wiping the blade between cuts if necessary.
- Cook Time: 55 minutes