150M Total Time
30M Prep Time
Ingredients and Directions
- SHORTBREAD CRUST
Preheat oven to 350° F. Spread the pecans on a baking sheet and place on the middle rack of the oven. Toast for 7-8 minutes until the pecans give off a nutty aroma and have browned slightly. Set aside to cool
Line a 9” x 13” cake pan with parchment paper, with an overhang on all sides.
Whisk together flour and salt.
With the paddle attachment of a stand mixer, cream the butter and sugar together on medium-high speed until super light and fluffy, about 5 minutes. Add the vanilla and mix until blended. Be sure to stop the mixer and scrape down the sides of the bowl a few times. Add the dry ingredients and mix just until incorporated, scraping down the sides of the bowl. It should still be crumbly.
Transfer the crumbly dough into the lined cake pan and lightly press the dough into an even base layer.
Bake for 28-30 minutes until the edges are golden brown and the top is firm to the touch. Set aside to cool.
- 2 1/2 cups all purpose flour
- 1 tsp. fine sea salt
- 1 cup unsalted butter - at room temperature
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
Once the slab has cooled for 2 hours on the counter, chilling it in the refrigerator for at least an hour before cutting makes for more precise slices.
This recipe can be adapted with different nut or chocolate options. Feel free to get creative!
- PECAN FILLING
Meanwhile, combine the brown sugar and maple syrup in a heavy saucepan over medium heat. Simmer, whisking occasionally, until the sugar has completely dissolved. Remove from heat and stir in the butter, vanilla and salt. Allow the mixture to cool, then add the eggs and whisk until smooth. (Do not add the eggs while the filling is hot or they will begin to cook.)
Layer the chocolate chips onto the baked shortbread crust, then layer the pecans on top. Carefully and evenly pour the filling over the top. Bake for another 24-28 minutes until the filling has set. Sprinkle liberally with sea salt flakes.
Allow to cool completely in the pan for at least 2 hours until the bars have set. Once cooled to room temperature, use the parchment paper to gently lift the entire slab out of the pan, then slice into a 6 x 4 grid to make 24 total squares and serve.
- 1 cup brown sugar
- 1 cup maple syrup
- 1/4 cup unsalted butter
- 2 tsp. vanilla extract
- 1 tsp. fine sea salt
- 6 large eggs
- 1 1/2 cup dark chocolate chips
- 3 cups whole pecans - lightly toasted
- 1-2 tbsp. sea salt flakes
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.