Preparation

• Preheat the oven to 180°C/350°F (160°C fan-forced).
• Grease a 20cm/8" square pan lightly with butter then line with paper, with overhang to lift out later.
• Make base – Melt the butter in a microwave proof bowl. Mix in the sugar and salt, then the flour. Press evenly into the base of the pan.
• Bake for 20 minutes, then cool for 15 minutes before filling.
• Toast pecans – Spread the pecans for the filling on a tray and bake in the oven for 10 minutes.
• Remove, then when cool enough to handle, roughly chop.
• Maple filling – Melt the butter in a small saucepan over medium heat. Mix in the sugar, maple syrup and salt. Once it comes to a proper simmer, remove from the stove and cool for 5 minutes. Whisk the eggs and vanilla in, then stir the chopped pecans in.
• Decorating pecans – Toss the pecans with the maple syrup.
• Fill and bake – Pour the pecan filling onto the base and spread out evenly. Top with the Decorating Pecans. Bake 25 minutes.
• Cool – Remove and cool fully to room temperature to let it set (~ 2 hrs, fridge will expedite). Then cut into 16 squares and eat with your hands!