Pecan squares

Square baking pan of 20x20 cm lined with parchment paper

Bottom
150 grams unsalted butter, softened and cubed
225 grams Lisa's Choice gluten-free oats
60 grams light brown sugar
1/4 teaspoon salt

Pecan filling
180 grams whole pecans
70 grams unsalted butter
60 grams light brown sugar
90 ml Maple Syrup
30 ml heavy cream
1/4 teaspoon salt

Bottom
1. Preheat the oven to 180°C (350°F).
2. Process the oats in a food processor until finely ground, resembling flour.
3. In a bowl, mix the sugar, oat flour, and salt with a whisk.
4. Add the softened butter and knead with your hands until the mixture forms a cohesive dough.
5. Press the dough into the bottom of the baking pan, ensuring an even and well-packed layer.
6. Place the baking pan in the preheated oven for about 20 minutes. The crust is ready when it turns golden brown and no longer bubbles.

While the crust is in the oven, you can prepare the filling.

Pecan filling
1. Roughly chop the pecans, but set aside about 10 whole nuts.
2. In a saucepan, combine the butter, sugar, maple syrup, and heavy cream.
3. Place the saucepan over low heat, allowing the butter to melt slowly.
4. Once the butter has melted, increase the heat to high and bring the mixture to a boil. Remember to keep an eye on the crust in the oven. When the crust is done, remove the baking pan from the oven.
5. Let the mixture boil for 2 minutes while gently stirring.
6. After 2 minutes, remove the saucepan from the heat and add all the pecans (including the whole ones you set aside) and the salt to the mixture.
7. Pour the pecan filling over the baked crust and spread it evenly.
8. Place the baking pan back in the oven for 20 minutes. The filling will bubble and turn golden brown.
9. After 20 minutes, remove the baking pan from the oven and allow the pecan bars to cool completely.
10. Once cooled, take the pecan slab out of the baking pan and cut it into square pieces. You can store the squares in an airtight container in the refrigerator for up to 5 days.

Enjoy!