Ingredients:

  • 1 cup (227g) Unsalted Butter, cold and cubed
  • 1/2 cup (100g) Granulated Sugar
  • 2 cups (250g) All-purpose Flour
  • 1/2 tsp (3g) Fine Sea Salt
  • 3 Large Eggs, room temperature
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1/4 cup (56g) Unsalted Butter, melted and slightly cooled
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/4 tsp (1.5g) Salt
  • 2 cups (225g) Raw Pecans, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a large bowl or food processor, pulse or cut the cold cubed butter into the flour, granulated sugar, and 1/2 tsp salt until the mixture resembles coarse meal.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18–20 minutes until the edges are light mahogany.
  4. While the crust par-bakes, prepare the filling: Whisk the eggs and dark brown sugar together until smooth and no lumps remain.
  5. Slowly whisk in the maple syrup, melted butter, vanilla extract, and 1/4 tsp salt until a stable emulsion forms.
  6. Stir the chopped pecans into the filling mixture.
  7. Pour the filling over the hot, par-baked crust. Return to the oven and bake for an additional 25 minutes (total cook time 45 minutes) until the filling is set but still has a slight jiggle in the center.
  8. Remove from oven and place on a wire rack. Allow the bars to cool completely in the pan for at least 2 hours before lifting out with parchment and slicing into 16 squares.