Ingredients:

  • 1 cup unsalted butter, cold and cubed
  • 2 cups all-purpose flour
  • 1/2 cup coconut sugar or light brown sugar
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 3/4 cup pure maple syrup
  • 1/2 cup dark brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2.5 cups toasted pecan halves, roughly chopped
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the cold cubed butter, all-purpose flour, coconut sugar, and fine sea salt. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Press the shortbread mixture firmly and evenly into the bottom of the prepared pan. Bake for 15-18 minutes until the edges are a pale mahogany and the center is set.
  4. While the crust is par-baking, whisk the eggs, maple syrup, dark brown sugar, and vanilla extract in a bowl until the mixture is smooth and slightly frothy.
  5. Fold the toasted, chopped pecans into the liquid mixture to ensure they are fully coated.
  6. Pour the pecan filling over the hot, par-baked crust. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set but still slightly jiggly in the very center.
  7. Remove from the oven and sprinkle with flaky sea salt. Allow the bars to cool completely in the pan before lifting out by the parchment paper and slicing into 16 bars.