- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups flour (plus a few more tablespoons if necessary)
- 2 large eggs
- ¾ cup corn syrup
- ¾ cup packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 cups pecans
- Preheat the oven to 190C (375F). In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.
- Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed. I like to underbake mine so the crust stays softer, but if you like more of a shortbread-type crust, bake a few minutes longer.
- For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt.
- Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.
When baking the filling, look for a top that is set enough so that it doesn’t stick to your hand when you touch it. It might still be a tiny bit runny underneath, but it will hold together more as it cools. It’s sad, I know, but these HAVE to cool completely and chill before they hold together well. – still a little soft and saucy – You can eat them straight out of the oven – yum! but for the real, stick together bars, I recommend cooling and refrigerating overnight.