| 1 | Preheat oven to 350* |
| 2 | First, toast all the pecans for this entire recipe (3 cups) by placing them on a rimmed baking sheet and baking for 8 minutes. Remove from oven and chop, if not already chopped. Leave the oven on. |
| For the crust: |
| 1 | Place the flour, brown sugar, baking powder and pecans into your food processor. Process for 5-10 seconds, until the mixture resembles coarse sand. |
| 2 | Cut the cold butter into small pieces, and add to the work bowl. Process a few times with the pulse until it all looks crumbly. |
| 3 | Prepare a 9 inch square baking pan with non-stick spray. Line it with foil, so that the foil comes up the sides and overlaps some. This will help in the removal of the finished cookies. |
| 4 | Pour the crust mixture into the prepared pan and press it lightly into all sides and corners. Bake for 20 minutes. |
| Prepare the Filling: |
| 1 | Melt the butter, and let cool to room temperature. |
| 2 | While the crust bakes, beat the egg in a medium bowl. Add the brown sugar, corn syrup, maple syrup, vanilla and melted butter. Whisk well to combine. |
| Finishing: |
| 1 | Remove the crust from the oven, and while it is still hot, pour the filling over it. Sprinkle the nuts on top and return it to the oven for 22-26 minutes. |
| 2 | It will be finished baking when the top is brown and cracks start to form across the surface. |
| 3 | Cool on a wire rack for and hour. Remove the cookies from the pan using the foil "handles". Cut into 24 bars. |
