Chewy Pecan Squares

These are better than pecan pie and disappear quickly.

Chewy Pecan Squares
Makes about 32

Crust
1 3/4 cups all purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

Topping
1 1/4 cups (packed) golden brown sugar
1/2 cup maple syrup
1/4 cup (1/2 stick) unsalted butter
4 cups coarsely chopped pecans (about 14 1/2 ounces)
1/2 cup whipping cream
2 teaspoons vanilla extract

For Crust: Preheat oven to 350 degrees. Line 13 X 9 X 2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325 degrees.

For Topping: Stir brown sugar, maple syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.

Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Transfer pans to rack. Cool completely in pan (topping will harden).

Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut topping into 1 1/2 x 1-inch squares. (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature).