Step 1

Preheat the oven to 350°F (180°C). Line a 9x13-inch baking dish with parchment paper.

Step 2

Place the flour, cornflour, brown sugar, and salt in a medium bowl and whisk to combine. Add the melted butter 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.

Step 3

Transfer the mixture to the prepared baking dish and press evenly into the bottom. (It will seem like a thin crust but don't worry because it will rise up once baked)

Step 4

Bake for roughly 18-20 minutes, or until the crust set and a very light golden. Let the crust cool for 30 minutes before adding the filling.

Step 5

Place the butter, brown sugar, and maple syrup in a medium saucepan over medium heat until the butter has melted and the sugar has dissolved.

Step 6

Remove from the heat and whisk in the heavy cream, vanilla, and salt. Fold in the pecans. At this point, the topping will be very thin and liquidy.

Step 7

Pour the mixture over the crust and spread the pecans evenly.

Step 8

Bake for roughly 22-25 minutes or until the mixture is hot and very bubbly around the edges.

Step 9

Remove from the oven and allow to cool and set for a minimum of 4 hours. (you can also make them the day before)

Step 10

Remove from the pan and cut into 24 squares and enjoy! Store leftovers in an air-tight container at room temperature.