1 cup butter, softened
1 cup packed brown sugar
2 cups flour (plus a bit more if necessary)
2 large eggs
3/4 cup dark corn syrup
3/4 cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
2 cups pecan halves
Fleur de Sel for sprinkling
Preheat the oven to 350 degrees. Line a 9x13 glass baking dish with heavy duty aluminum foil, leaving an overhang on all four sides.
In a large bowl, cream together butter and 1 cup brown sugar with an electric mixer. Beat in flour until coarse crumbs form. If your dough is still a bit sticky, add in more flour by the tablespoon. I used an additional 3 tablespoons. The dough should be crumbly, but able to stick together when pressed.
Transfer the dough to the prepared pan, and press evenly into the pan, packing down well. Bake for 12-15 minutes in the preheated oven, until it has slightly puffed and appears dry on top.
While the crust is baking, prepare the filling. In a medium bowl, whisk together the eggs, corn syrup, 3/4 cup brown sugar, maple syrup, and vanilla. Stir in the pecan halves.
After removing the crust from the oven, pour the filling over the top, and spread evenly. Return the pan to the oven and bake for an additional 15-20 minutes. Remove from the oven when the filling appears mostly set (mine took the full 20 minutes), and sprinkle with fleur de sel.
Cool for 2 hours at room temperature, and refrigerate overnight before cutting. I refrigerated mine for about 18 hours before slicing these - definitely don't rush it! Remove the bars from the pan using the foil handles (you may need to loosen the edges with a sharp knife, because the sugary syrup gets below the foil a bit), and cut into 24 bars with a sharp knife. Serve cold.
Printed from A Bitchin' Kitchen
Recipe Adapted from Pinch of Yum