Preheat oven to 350 degrees F. Position rack in the center of the oven. Line a
9x9-inch baking pan with aluminum foil, letting the foil extend up the sides and
over the edges. Either butter the aluminum foil or spray with non-stick spray.
Prepare the Crust Base. Press the crumbs onto the bottom of the prepared baking
pan. Partially bake for approximately 12 to 17 minutes or until the edges are lightly browned and
the top feels firm. Remove from oven and set aside to slightly cool.
While the Crust Base is cooking, prepare the Pecan Filling.
In a saucepan over medium heat, combine the butter, maple syrup, and brown
sugar. Stir until the butter melts and the brown sugar dissolves. Bring to
a simmer, and let simmer for 2 minutes, stirring occasionally. Remove from heat and
stir in the cream and pecans.
Pour the hot Pecan Filling over the partially baked Crust Base, spreading evenly and to the edges
with a spatula. Baked approximately 22 to 25 minutes or until the filling is set
when you give the pan a gentle shake. Remove from the oven to a wire cooling
rack. Let set until cool and firm, approximately 1 1/2 hours.
Using
the ends of the aluminum foil liner, carefully lift the Pecan Squares (in its
liner) from the baking pan to a cutting board. Run a knife around the edges to loosen from the
aluminum foil. Using a large, sharp knife, cut into 25 small squares.
Pecan Squares may be stored at room temperature, in an air-tight container, for up to 3 to 5 days.
Makes 25 squares.
Using your food processor, combine the flour, brown sugar, and salt. Add the cold butter pieces and pulse until the mixture forms pea-sized, coarse crumbs.
NOTE: Don't over mix as you want a crumble texture for a tender base.
