Ingredients:

  • 1 cup (225g) unsalted butter, melted
  • 0.5 cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 2 cups (250g) all-purpose flour
  • 4 large eggs, room temperature
  • 1.5 cups (300g) light brown sugar, packed
  • 1 cup (240ml) pure maple syrup
  • 0.25 cup (60ml) heavy cream
  • 1 tbsp vanilla extract
  • 0.5 tsp salt
  • 3 cups (340g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper with an overhang. Mix melted butter, granulated sugar, 1 tsp vanilla, and 0.5 tsp salt. Fold in flour until soft dough forms. Press firmly into the pan and bake for 15 minutes.
  2. In a large bowl, whisk eggs and brown sugar until frothy and sugar is mostly dissolved. Whisk in maple syrup, heavy cream, 1 tbsp vanilla, and 0.5 tsp salt until emulsified.
  3. Remove the warm crust from the oven. Immediately sprinkle chopped pecans over the crust and pour the liquid filling slowly over the nuts.
  4. Bake for 30–35 minutes until the edges are bubbling and the center has a uniform, slight jiggle.
  5. Cool in the pan for at least 2 hours to allow the caramel structure to set before slicing into 24 bars.