Butter Pecan Bars

Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking pan or line it with parchment paper leaving enough to overhang on the sides.

Step 3

In a light-colored skillet over medium heat, melt 1 cup of the sliced butter, stirring occasionally. The lighter color skillet will help you see when the butter begins to brown.

Step 4

The melted butter will begin to foam; continue stirring until it begins to have lightly browned specks at the bottom of the pan and has a nutty aroma, about 5-8 minutes. Transfer it away from the heat immediately.

Step 5

In a large bowl, combine the browned butter, the granulated sugar, the vanilla extract, and 1/2 teaspoon of the salt.

Step 6

Stir the flour into the sugar mixture until thoroughly combined.

Step 7

Press the crust mixture into the prepared baking pan.

Step 8

Bake the crust until golden, about 15 minutes.

Step 9

While the crust bakes, in a medium saucepan over medium heat, whisk the remaining butter, the brown sugar, the maple syrup, and the heavy cream together until the brown sugar has dissolved.

Step 10

Bring the brown sugar mixture to a boil and allow it to cook for 3 minutes.

Step 11

While the brown sugar mixture is boiling, carefully transfer 1/2 cup of it into a glass measuring cup.

Step 12

Slowly drizzle the beaten eggs into the transferred brown sugar mixture in the measuring cup until thoroughly combined, continuously stirring quickly so the eggs do not scramble.

Step 13

Slowly drizzle and whisk the egg and brown sugar mixture back into the boiling pot.

Step 14

Transfer the filling away from the heat and stir in the pecans.

Step 15

Pour the filling over the cooked crust.

Step 16

Bake until a toothpick inserted into the center comes out mostly clean, about 30-35 minutes. If the top is getting too brown while baking, cover it loosely with aluminum foil.

Step 17

Transfer the baked bars from the oven and cool completely for at least 1 hour.

Step 18

Cut into squares, sprinkle with the sea salt, and serve.