Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup pure maple syrup (Grade A Dark preferred)
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
- Flaky sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, ensuring you leave enough overhang on the sides to lift the bars out later. Lightly grease any exposed pan surfaces with butter or a quick spray of non-stick cooking oil.
- In a medium bowl, whisk together the melted butter, granulated sugar, vanilla, and salt. Fold in the flour using a spatula until just combined. Press the dough firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 15 minutes or until it is lightly golden around the edges.
- While the crust bakes, prepare the filling. In a large bowl, whisk the eggs, maple syrup, brown sugar, melted butter, vanilla, and 1/4 teaspoon of salt until the mixture is smooth and well-incorporated. Stir in the chopped pecans until they are thoroughly coated in the syrup mixture.
- Pour the pecan mixture directly over the warm, pre-baked crust. Spread the nuts evenly with a spatula to ensure every bite is packed with texture. Return the pan to the oven and bake for 22–25 minutes. The edges should be set and slightly bubbling, but the center should still have a very slight jiggle.
- Remove the pan from the oven and immediately sprinkle a generous pinch of flaky sea salt over the top while the filling is still tacky. Let the bars cool completely in the pan on a wire rack for at least 2 hours. Once cooled, lift the bars out using the parchment overhang and slice into 16 even squares.
- Cook Time: 60 minutes