Ingredients
Scale
Crust
- 1 ½ sticks cold unsalted butter, cubed
- 1 ½ cups all-purpose flour
- 2/3 cup packed light brown sugar
- ½ teaspoon kosher salt
- 2 tablespoons cold water
Filling
- 1 stick unsalted butter, very soft, almost melted
- 1 cup packed light brown sugar
- 1/3 cup light corn syrup
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ¼ cup all-purpose flour
- 3 cups pecans
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line with parchment. Butter the parchment.
- Make the crust. In a large bowl, stir together flour, sugar, and salt. Work in the butter with your fingers or a pastry cutter until it is in pea sized pieces. Add the water and continue working the dough until it comes together when pressed. Firmly press the dough in an even layer in the bottom of the prepared pan. Bake until lightly golden brown, about 20 minutes.
- While the crust bakes, make the filling. In a large bowl, mix together the butter, sugar, corn syrup, maple syrup, and vanilla until fully combined and all streaks of butter are gone. Stir in flour until just incorporated. Stir in the pecans until fully coated.
- Pour the pecan mixture over the baked crust and spread into an even layer. Return to the oven and bake for about 30 additional minutes. Cool bars completely in the pan. Once cool, cut bars and store at room temperature in an airtight container for up to 3 days. Bars may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.
Notes
Recipe adapted from Claire Robinson
- Prep Time: 20 minutes
- Cook Time: 50 minutes