Maple Pecan Shortbread Bars

Shortbread Crust:

• 1/2 cup butter (1 stick), chilled and cut into small chunks

• 1 cup flour

• 1/4 powdered sugar

Maple Pecan Topping:

• 4 tbsp. butter

• 1/4 cup brown sugar

• 1/4 maple syrup

• 1/2 tsp. vanilla

• splash heavy cream

• pinch of salt

• chopped pecans

1. Preheat oven to 350°F. Using a stand up mixer with a paddle attachment, combine the butter, flour and powdered sugar. Mix on medium-low until the dough starts to come together. Add an additional tablespoon of butter if needed.

2. Press dough into a greased and parchment-lined 8x8 baking pan. Bake for 10-12 or until the edges start to brown. Remove from oven and allow to cool.

3. While the crust is cooling, make the topping: Heat the butter and brown sugar in a small saucepan over low heat. Once fully dissolved, remove from heat and whisk in syrup, vanilla, cream, and salt. Stir in pecans. Batter will be loose and semi runny.

4. Pour topping on top of the shortbread crust and bake for about 20 minutes, or until the center is just about set. Remove from over and allow to completely cool before cutting into squares.

Notes: store bars in an airtight container for up to 1 week.