These deliciously sticky nut bars are like miniature maple pecan pies and are perfect as a dessert, snack, or indulgent breakfast. Swap out the walnuts and pecans with other varieties, or try mixing some dried fruit into the filling to add another layer of sweetness. Make a batch to share with friends—or store them in a container as a gift to yourself.

　　

Ingredients

makes 16 bars

　　

for crust

1 1/4 cups unbleached all-purpose flour

　　1/3 cup granulated sugar

　　6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

　　1 large egg yolk

　　1 tablespoon whole milk

　　

for filling

1/3 cup pure maple syrup

　　1/3 cup (packed) light brown sugar

　　1/4 cup heavy whipping cream

　　2 tablespoons (1/4 stick) unsalted butter

　　3/4 cup pecans, toasted, coarsely chopped

　　3/4 cup walnuts, toasted, coarsely chopped

　　1/2 teaspoon pure vanilla extract

　　Special equipment: 8-inch square metal baking pan with 2-inch sides

　　

make crust

Step 1

Preheat the oven to 350°F. Butter an 8 by 8-inch metal baking pan.

　　

Step 2

Combine the flour, sugar, and a pinch of salt in a food processor and blend. Add the butter and process until the mixture resembles coarse meal. Combine the egg yolk and milk in a small bowl. Drizzle the egg mixture into the processor bowl; process using on/off pulses just until the dough clumps together but is still dry. Transfer the dough crumbs to the prepared pan. Press the crumbs onto the bottom and halfway up the sides of the pan. Bake until the crust is set and pale golden, about 25 minutes. Transfer the crust to a rack and cool.

　　

make filling

Step 3

Combine the maple syrup, sugar, cream, and butter in a heavy medium saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from the heat and stir in the nuts and vanilla.

　　

Step 4

Pour the filling over the crust, spreading the nuts evenly, and bake until the filling bubbles all over, about 8 minutes. Transfer to a rack and cool completely. Cut into bars and serve at room temperature.

　　

do ahead

Step 5

The BARS can be prepared 1 day ahead. Store between sheets of wax paper in airtight container at room temperature.

　　The Epicurious Cookbook