A classic shortbread crust recipe topped with a chewy layer of toffee and crunchy pecans.
Preheat oven to 350°F.
Cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
Press into the bottom of an 8 x 11-inch baking dish and cook for 18 to 20 minutes, or until light golden brown.
In a new bowl combine the butter, sugar, condensed milk, and maple syrup in a medium saucepan.
Bring to a boil over medium heat, stirring constantly.
Once the mixture is boiling, continue to stir until it is thick and golden brown (being careful not to burn) about 5-7 minutes.
Pour over the cooked shortbread.
Sprinkle with chopped pecans.
Allow to set in refrigerator overnight.