INGREDIENTS FOR THE CRUST:
1 1/4 cups all-purpose flour
1 cup cake flour
6 tablespoons packed light brown sugar
1/2 teaspoon salt
8 ounces (16 tablespoons) good-quality unsalted butter, melted
1 teaspoon vanilla bean paste or vanilla extract
FOR THE FILLING:
4 ounces (8 tablespoons) unsalted butter
1/2 cup packed light brown sugar
1/2 cup Plew Farm maple syrup
2 tablespoons crème fraîche or heavy cream
1 teaspoon vanilla bean paste or vanilla extract
TOPPING:
3 cups chopped pecans
INSTRUCTIONS:
MAKE THE CRUST:
Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on all sides for easy removal of the bars. A Pyrex baking dish is recommend; baking times may vary slightly if using ceramic or metal.
Place the all-purpose flour, cake flour, brown sugar, and salt in a medium bowl and whisk to combine. Add the melted butter and vanilla and, using a fork, stir until it forms a thick, sandy dough. It should be fairly moist and will seem a bit greasy at this point.
Transfer the mixture to the prepared baking dish and press evenly into the bottom. Transfer the dish to the freezer for 10 minutes (or the refrigerator for 30) to allow the dough to firm up. Bake until the crust is set and dry on top but not yet browned (a bit of golden color around the edges is ok), 18 to 20 minutes. Let the crust cool for at least 20 to 30 minutes before adding the filling.
MAKE THE FILLING:
Place the butter, brown sugar, and maple syrup in a medium saucepan over medium heat until the butter is melted and the sugar is dissolved. Remove from the heat and whisk in the crème fraîche or heavy cream, vanilla, and salt. Fold in the pecans. At this point, the topping will be very loose and liquidy.
Pour the mixture over the crust and use an off-set spatula to spread the pecans evenly. Bake until the mixture is hot and very bubbly around the edges, 18 to 20 minutes.
Remove from the oven and allow to cool and set overnight — the topping will still be a bit loose when you first take the bars from the oven, but they will gradually firm up. (If you need to cut the bars sooner, once the pan is cool, place the bars in the refrigerator for a few hours to help them set more quickly.)
To slice the bars, grasp the paper or foil and lift the slab out of the pan onto a cutting board. Cut into squares.
Recipe by: The Kitchen