Maple-Pecan Squares

This decadent treat marries a shortbread crust with a gooey, maple-y topping you won’t mind having to lick off your fingers. I prefer pecans, but maple also pairs well with walnuts. If you’re worried you won’t be able to turn the bars out of the pan without breaking them into pieces, line it with overhanging pieces of parchment paper so it will lift right out. FOR CRUST » 1 1/2 sticks (3/4 cup) butter, softened » 1 cup sugar » 1 teaspoon kosher salt » 3 cups all-purpose flour FOR TOPPING » 2 sticks (1 cup) butter » 2/3 cup lightly packed brown sugar » 1 tablespoon dark corn syrup » 1/3 cup good-quality maple syrup » 1/4 heavy cream » 1 teaspoon salt » 2 cups pecan halves and/ or pieces » 2 teaspoons vanilla Preheat oven to 375 degrees and heavily grease a 9-by-13inch pan.

Make crust: In a big bowl, cream butter and sugar until light and fluffy. Mix in salt and gradually mix in flour until incorporated. Crumble mixture into the bottom of the pan, then press it firmly into pan with your fingers. Bake crust for 12 to 15 minutes, or until it is very pale gold. Set aside. Make topping: In medium saucepan over medium heat, melt butter with brown sugar, corn syrup, maple syrup, cream and salt. Bring to boil and cook, stirring constantly, until sugar is dissolved, 1 minute or so. Remove from heat and stir in nuts and vanilla. While topping is still hot, pour over crust. Bake for 10 to 12 minutes, or until top is just starting to bubble, then set aside to let cool completely. Run a knife around the edges and invert entire baking pan to remove the block instead of trying to pry the squares out of the pan. Flip the block so it’s rightside up and cut the squares as you will. Makes 9 bars. - “Duff Bakes: Think and Bake Like a Pro At Home” by Duff Goldman and Sara Gonzales (William Morrow; 2015)