Makes one 8×8 pan (9-16 bars, depending on how big you slice them)
For the crust:
1 stick butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt
For the filling:
6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt
Crust Prep:
Preheat oven to 350. Line an 8×8 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.
Filling Prep:
In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.
Return to the oven and cook for an additional 20 minutes. Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.
