This easy to make dessert is great to have available for when you are looking for a sweet treat. They keep for a long time in the refrigerator or in the freezer.
Makes 12-16 bars
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 350ºF and line a 9×13-inch baking pan with foil, leaving enough for a 2-inch overhang on all sides.
Make the crust by creaming together the butter and sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown around the edges.
Prepare the filling by combining the butter, brown sugar, maple syrup, and heavy cream in a large glass measuring cup and microwaving on high for 1 minute. Stir in pecans.
Or place the ingredients in a saucepan, stir over medium heat for 1 minute, and then add in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 30 minutes. Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars for serve. I store the bars in a ziplock bag in the refrigerator because I live in a hot climate.