📋 Instructions

1. 1Heat the Oven — Preheat to 350°F (175°C) and line a 9x13-inch metal pan with parchment, leaving an overhang on two sides. The overhang is your handle later.
2. 2Make the Shortbread — Whisk the flour, granulated sugar, and fine salt, then rub in the cold butter with your fingertips until it looks like damp sand. Press it firmly and evenly into the pan.
3. 3Bake the Base — Bake for 15 to 18 minutes, until the edges are pale golden and the surface looks dry and set. It should smell toasty, like shortbread, not raw flour.
4. 4Toast the Pecans — While the base bakes, spread the chopped pecans on a sheet pan and toast at 350°F (175°C) for 6 to 8 minutes, until fragrant and one shade darker. Watch them, they go from nutty to burnt fast.
5. 5Whisk the Filling — Whisk the maple syrup, brown sugar, eggs, and vanilla until smooth, then stir in the toasted pecans. Don't whip it, you want no foam on top.
6. 6Pour and Bake — Pour the filling over the hot base and bake for 20 to 25 minutes, until the edges are bubbling and the center jiggles slightly when you nudge the pan. An instant-read thermometer in the center should read about 190°F (88°C).
7. 7Salt and Cool — Sprinkle the flaky salt over the hot filling and cool completely in the pan on a wire rack, at least 2 hours. The filling sets as it cools.
8. 8Slice and Serve — Lift the slab out by the parchment and cut into 24 bars with a sharp knife, wiping it clean between cuts. Serve at room temperature.