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Originally published Friday, December 13, 2013 at 6:13 AM

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Recipe: Honey Maple Pecan Bars

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Makes 35 to 40 bars

Make ahead: The bars can be stored between sheets of waxed paper in an airtight container for up to 10 days. They can be frozen for up to 1 month. Defrost thoroughly before serving.

For the crust

24 tablespoons (3 sticks) chilled salted butter, cut into small chunks

1 cup confectioners’ sugar

2 large eggs

4 cups flour, preferably unbleached

For the filling

1½ cups packed light brown sugar

½ cup good-quality honey

¼ cup pure maple syrup

12 tablespoons (1½ sticks) chilled unsalted butter, cut into several pieces

1 tablespoon vanilla extract

4 cups pecan halves or pieces, toasted

1. For the crust: Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

2. Combine the butter and confectioners’ sugar in a food processor. Pulse for 20 seconds, then stop to add the eggs and flour; process just long enough to form a dough. Transfer to the baking sheet and press evenly to cover the parchment, including all the way into the corners and up the sides of the baking sheet; you’ll need the edges to contain the filling. Bake for eight minutes, then use a fork to prick the dough in several places. Bake for 15 minutes or until golden. Cool slightly.

3. Once the crust is out of the oven, make the filling: Combine the brown sugar, honey, maple syrup and butter in a deep saucepan over medium-high heat. Cook, stirring, until the butter has melted. Once the mixture comes to a boil, cook for two minutes. Remove from the heat and stir in the vanilla extract and pecans.

4. Pour over the crust, using a spatula to spread the filling evenly. Bake (at 350 degrees) for 20 minutes; the filling should be somewhat bubbly.

5. Cool completely before cutting into 35 to 40 bars.

Nutritional information per bar (based on 40): 270 calories, 3 g protein, 27 g carbohydrates, 18 g fat, 7 g saturated fat, 40 mg cholesterol, 10 mg sodium, 1 g dietary fiber, 16 g sugar

Adapted by The Washington Post from “The Fallingwater Cookbook: Elsie Henderson’s Recipes & Memories,” by Suzanne Martinson with Jane Citron and Robert Sendall (University of Pittsburgh Press, 2008).

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