Ingredients
For the Crust:
- 1 cup salted butter, melted 226 grams
- 2 cups + 3 tbsp all-purpose flour, spooned & leveled 284 grams
- 1/2 cup light brown sugar, packed 110 grams
- 3/4 tsp cinnamon
- 1/4 tsp salt
For the Pecan Filling:
- 1/2 cup salted butter 113 grams
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, packed
- 3 tbsp heavy cream, at room temperature
- 2 large eggs, at room temperature
- 3 and 1/4 cups pecan halves
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
Whipped Cream (Optional)
- 1/2 cup cold heavy cream
- 3 tbsp powdered sugar or more to taste
- 1 tsp vanilla extract
For Serving
- flaky sea salt, optional for topping
- ice cream, optional for serving
Instructions
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Prep: Preheat oven to 350℉. Spray a 9×13 pan with cooking spray & line with parchment paper.
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Make the Crust: Melt the butter in a medium bowl, and stir in the remaining crust ingredients until you have coarse crumbs. Press this into the bottom of your prepared pan in an even layer. Prick the crust all over with a fork (this prevents it puffing up). Press dough into pan and bake for 18-20 minutes. Set aside.
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Make the Pecan Pie Filling: Beat the two eggs in a medium bowl and set aside. In a medium pot, combine the butter, maple syrup, brown sugar, and heavy cream. Heat over medium, and stir to combine. Once butter is melted, bring the mixture to a boil, then let it boil, stirring lazily, for 3 minutes. Remove the pot from the heat. Spoon ⅓ cup of butter/sugar mixture into a glass measuring cup. Slowly drizzle this into the bowl with the eggs, whisking vigorously the whole time. This tempers the eggs – go slowly so you don’t scramble them. Once this is completed, slowly pour this mixture in the egg bowl back into the pot, whisking vigorously as you go. Stir in the pecans, salt, vanilla, and cinnamon. Pour this mixture over the baked crust.
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Bake: Bake for 28 to 34 minutes. The center will have a slight jiggle when you move the pan and a toothpick will come out mostly clean. Allow to cool completely before slicing and serving.
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Make Whipped Cream: In a medium to large bowl (use larger than you think you need, to contain splatters) beat all whipped cream ingredients together on medium-high speed until stiff peaks form. Don't over mix.
Note: I do not recommend making whipped cream ahead – it's best made just before you'll be serving it. -
Serve & Store: Slice cooled bars and serve with whipped cream. Store leftovers in an airtight container in the fridge for 3-4 days. Let bars come back to room temperature for 20-40 minutes before serving, unless you prefer them cold. Store leftover whipped cream in an airtight container in the fridge for 1-2 days.