Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/4 cup (50g) light brown sugar, packed
  • 1/4 tsp (1.5g) fine sea salt
  • 1 1/2 cups (170g) raw pecan halves
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (50g) light brown sugar, packed
  • 3 tbsp (42g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a bowl, combine chilled cubed butter and brown sugar. Beat until just combined, then stir in flour and salt until a crumbly dough forms.
  2. Line a 9 x 13 pan with parchment paper. Press the dough firmly and evenly into the bottom of the pan.
  3. Bake at 350°F (175°C) for 12–15 minutes until the edges are just barely golden.
  4. In a medium bowl, whisk the melted butter, maple syrup, brown sugar, eggs, and vanilla until smooth and velvety.
  5. Sift in the cornstarch and salt. Fold in the pecan halves until coated.
  6. Pour the mixture over the warm par-baked crust, spreading it to the edges with a spatula.
  7. Bake for 20–25 minutes until the filling is bubbling around the edges and pecans are a deep, toasted brown.
  8. Allow the bars to cool completely in the pan for at least 2 hours before slicing.