½cup(113 g or 1 stick) cold, unsalted butter, cut into 1/2 inch cubes
Maple Pecan Filling
6tablespoons(85 g) unsalted butter
⅓cuppure maple syrup
⅔cup(133 g) packed light brown sugar
2cups(8 oz or 226 g) coarsely chopped pecans
Brown Sugar Shortbread Crust
Preheat oven to 350° F. Line a 8x8 square baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
To prepare the crust, whisk together the flour, brown sugar, and salt in a medium bowl. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture forms small, coarse crumbs.
Press the crumb mixture into the bottom of the prepared pan. I like to use the back of a measuring cup to press the dough flat, but you can also use your hands. Bake 14-17 minutes or until the edges are golden and the top feels firm when lightly touched. Set aside.
Maple Pecan Filling
Keep oven preheated to 350° F.
To make the filling, place a saucepan over medium heat and add the butter, brown sugar, and maple syrup. Stir until the butter melts and the brown sugar dissolves. Bring mixture to a boil and let boil for 1 minute.
Remove the maple mixture from the heat and immediately stir in the heavy cream. Then stir in the chopped pecans. Pour the hot mixture over the partially baked crust. Using an offset spatula, spread evenly and place in the oven.
Bake 25 to 30 minutes. The filling will rapidly bubble across entire surface. The bars are done with the bubbles are tiny and the center is set when the pan is gently shaken. Let cool for 1 1/2 hours.
Using the ends of the parchment paper, lift the maple pecan square and the liner out of the pan. Remove paper. Using a large, sharp knife, cut into 16 (or smaller 25) squares.
Suggested tools:8x8 baking pan, pastry blender, food processor and small saucepan.Store maple pecan bars in an airtight container at room temperature for up to 5 days.Freezing maple pecan bars: You can freeze the maple pecan bars for up to a month. To do so, remove bars from oven and cool completely. Do not cut. Wrap the entire square in parchment paper and the aluminum foil. Freeze on a flat surface. When ready to serve, defrost the bars in the refrigerator, then bring to room temperature. Cut and serve.