Gooey, buttery, bars made with a brown sugar shortbread crust and a sticky maple pecan filling. Sweet and salty, crunchy and chewy! With no crust to roll out, these bars are even easier than pecan pie!
2cupschopped pecansthe smaller you chop them the easier it is to cut the bars
⅛ to ¼teaspoonsaltoptional, I prefer flaked sea salt
For the crust:
Preheat oven to 350°F. Line an 9x9 square baking pan with foil, leaving a couple inches overhang. Spray or butter the foil.
Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.
For the filling:
In a medium saucepan, combine butter, brown sugar, maple syrup, and milk. Bring to a simmer, stirring occasionally. Once it begins simmering, simmer for one full minute. Remove from the heat and stir in the pecans.
Carefully pour the filling evenly over the crust (gently spread it around with a rubber spatula so that the nuts and liquid are evenly distributed).
Return to the oven and cook for an additional 15-18 minutes. The mixture should be bubbling, and the very center will still be slightly jiggly, it will thicken as it cools. Remove from oven and sprinkle with ¼ teaspoon salt (optional).
Cool completely before cutting into squares or bars. Note: Once cooled to room temp I transfer to the pan to the fridge. The colder they are the easier they are to cut. Use the foil overhang to remove the whole pan of bars before cutting. I serve them at room temp.
Store in the fridge or freezer, bring to room temp before serving. The bars are more gooey when they are warm/room temp and they are firmer when chilled.Recipe adapted from Williams Sonoma.