Step 1

Start by preheating the oven to 350° and line a 13×9 baking dish with parchment paper. This makes it easy to remove cookie bars when they are at room temperature and makes it easy to cut the cookie bars.

Step 2

In a large bowl combine the powdered sugar, and all purpose flour and mix well.

Step 3

Cut in with a pastry cutter the unsalted butter cuts into cubes until the mixture is fine to medium crumbs.

Step 4

Add the flour/sugar/butter mixture into the pan in an even layer. Pat to make it even and pressed down. I use the bottom of my cup measuring cup to get this even layer.

Step 5

Bake the crust in the 350° oven for 20 minutes, do not overbake. Remove from the oven.

Step 6

Start making the pecan filling by ruff chopping 3 cups of pecans.

Step 7

Next, in a medium saucepan over medium heat add the maple syrup and light brown sugar to a hard boil or 260 degrees.

Step 8

Remove from the heat and add the 3 tablespoons of half and half (or heavy cream).

Step 9

Mix in the chopped pecans.

Step 10

Return to the oven and bake the shortbread crust with the pecan topping for 25 minutes. (the edges should be golden brown)

Step 11

Cool completely to room temperature, I cool the cookie bars in the fridge to make them easy to cut into bars with a sharp knife.