CRUST:
-1 box pecan sandies
-1/2 stick butter melted
FILLING:
-1 1/2 cups unsalted butter
-2 1/4 cup brown sugar
-2/3 cup maple syrup
-orange zest
- 3 tablespoons heavy cream
-1 teaspoon vanilla
-20 oz pecans
CRUST:
Place pecan sandie cookies into food processor and pulse until crumbs form. Melt butter and stir with cookie crumbs. Line a square baking pan with parchment paper and push down onto bottom and sides of pan. Bake at 350 degrees for 12 minutes.
FILLING
In a pot on low heat, add butter, brown sugar, maple syrup and orange zest. Stir until melted.
Bring to a boil, then add heavy cream and vanilla.
Last, stir in the pecans. Pour over cooled crust and bake for 35 mintues.
Cool completely and then refrigerate.
To remove from pan and cut into squares, place pan upside down on a cutting board and peel off parchment paper. Carefully cut into bars.