Maple Pecan Squares – from Williams-Sonoma, Essential of Baking

Crust
1.25 cups all-purpose flour
1/3 cup firmly packed golden brown sugar
1/3 tsp salt
½ c cold unsalted butter, cut into 0.75 inch pieces

Filling
6 Tbs unsalted butter
1/3 cup pure maple syrup
2/3 cup firmly packed golden brown sugar
1/3 cup heavy (double) cream
2 cups coarsely chopped pecan

Position a rack in the middle of the oven, and preheat to 350 (F). Carefully line a 9-inch square baking pan with heavy duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.

To make the crust:
Combine the flour, brown sugar, and salt.Add the butter – using a pastry blender until the mixture forms large, coarse crumbs the size of small peas.Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12-17 minutes. Set aside.

To make the filling:
In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to boil and boil for 1 minutes. Remove from the heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges.

Bake until the filling is set when you give the pan a gentle shake, 22-25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer to a wire rack to let cool until firm, about 1 ½ hours.

Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will slide easily off the foil. Store in an airtight container at room temperature for up to 3 days.