Ingredients
Scale
- For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- For the Topping:
- 1 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- For the Crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold unsalted butter, cubed, until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden.
- For the Topping: While the crust bakes, whisk together 1 cup packed light brown sugar, 1/2 cup pure maple syrup, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium bowl.
- Stir in 1 1/2 cups chopped pecans.
- Pour the pecan mixture evenly over the hot, pre-baked crust.
- Bake for another 25-30 minutes, or until the topping is set and lightly golden brown around the edges.
- Let the bars cool completely in the pan on a wire rack before lifting them out by the parchment paper overhang.
- Cut into bars and serve.
Notes
- For extra flavor, you can add a pinch of cinnamon to the crust.
- Ensure the bars are completely cooled before cutting for cleaner slices.
- Store leftover bars in an airtight container at room temperature for up to 3 days.