Maple Shortbread Bars

• 2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 sticks unsalted butter, chilled
• 1 1/2 cups packed brown sugar
• 23 cup real maple syrup
• 2 eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1 teaspoon maple extract
• 1/2 teaspoon salt
• 2 cups chopped pecans

1. Heat oven to 350 degrees.
2. For crust, combine flour, sugar and salt in a bowl.
3. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly.
4. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan.
5. Bake 15 minutes, or until edges begin to brown.
6. Cool on rack.
7. For filling, combine all ingredients except pecans, and mix until smooth.
8. Pour into cooled crust.
9. Distribute nuts evenly over top.
10. Bake 30 minutes, or until filling is set.
11. Cool on a rack before cutting.

flour, sugar, salt, butter, brown sugar, maple syrup, eggs, unsalted butter, vanilla, maple, salt, pecans

Taken from cooking.nytimes.com/recipes/1017089 (may not work)