Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and coat it with cooking spray.
- In a large bowl, combine the flour and brown sugar. Cut in the very soft butter using two forks or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
- Press the crumb mixture firmly into the prepared pan, smoothing it into an even layer using a spatula or your hands.
- Bake the crust for 17 to 18 minutes, until it is just set.
- While the crust bakes, whisk together the egg, brown sugar, maple or pancake syrup, vanilla extract, and a pinch of salt (if using) in a large bowl until well combined.
- Stir in the pecans until evenly distributed in the filling mixture and set aside until the crust finishes baking.
- Once the crust is set, carefully pour the pecan filling over it. Use a spatula to spread the pecans out evenly in a single layer.
- Return the pan to the oven and bake for 16 to 19 minutes, until the center is set and no longer jiggles.
- Place the pan on a wire rack and let cool for at least 1 hour. Once cooled, drizzle the top with salted caramel sauce. Slice into bars and serve.
Notes
For best results, use very soft (not melted) butter to help the crust come together. Pack the crust firmly to avoid gaps. Cool the bars for at least an hour before cutting for clean slices. Any form of pecans—whole, halves, or pieces—will work. These bars keep well covered in the refrigerator for several days. Let them come to room temperature before serving, or warm briefly if you prefer. Store-bought or homemade salted caramel both work for the drizzle. Freezing is not recommended as it may alter the texture and caramel topping.