Recipe Index

Ingredients

• 2¾ oz unsalted butter, melted
• 1/3 cup brown sugar, tightly packed
• 1/4 teaspoon kosher salt
• 1 cup plain flour
• 1 1/2 cups pecans
• 2¾ oz unsalted butter
• 1/2 cup brown sugar, tightly packed
• 1/4 teaspoon kosher salt
• 1/3 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup pecans
• 2 teaspoons maple syrup
• 1 pinch salt
• 1/4 teaspoon salt flakes (optional), for sprinkling

Method

1. Heat the oven to 350°F, grease a 8 in square pan, and line with paper with overhang.
2. Mix the melted butter, sugar and salt for the base, then the flour, and press evenly into the pan.
3. Bake the base for 20 minutes, cool for 15 minutes, and toast the filling pecans in the oven for 10 minutes, then roughly chop them.
4. Melt the butter for the filling in a small saucepan over medium heat, mix in the sugar, maple syrup and salt, bring to a simmer, remove from the heat, and cool for 5 minutes.
5. Whisk in the eggs and vanilla, stir in the chopped pecans, toss the decorating pecans with the maple syrup, pour the filling over the base, and top with the decorating pecans.
6. Bake for 25 minutes, cool fully to room temperature for about 2 hours to set, sprinkle with salt flakes if using, cut into 16 squares, and serve.

Prep: 20 min · Cook: 30 min

Nutrition (per serving, where published)