Carolina Pecan Bars

CAKE

1 ½ cups pecans, roughly chopped

1 tablespoon butter

2 cups white sugar

1 cup butter (two sticks)

4 eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon maple extract

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup whole milk

FROSTING

6 cups powdered sugar

12 oz cream cheese (1 ½ packages), room temperature

⅔ cup butter

1 teaspoon vanilla extract

1 teaspoon maple extract

1-2 tablespoons milk

DIRECTIONS:

Preheat oven to 350 degrees F and grease a 9×13 baking dish.

Over medium heat, melt 1 tablespoon of butter in a small skillet. Once melted added chopped pecans and stir until toasted, 3-4 minutes. Remove from heat.

In a large bowl, combine sugar and 1 cup butter. Beat until fluffy. One at a time, add the eggs, beating to combine then add vanilla and maple extracts.

In another large bowl, combine flour, baking powder, and salt. Thoroughly mix.

Slowly add the dry mixture to the wet mixture, alternating with the 1 cup of milk. Mix until just combined, then fold in the toasted pecans.

Transfer batter to the prepared baking dish and bake for 30-35 minutes or until inserted toothpick comes out clean.

As cake bakes, start on the frosting: combine powdered sugar, cream cheese, ⅔ cup butter, vanilla extract, and maple extract in a large bowl. Beat until smooth then add just enough milk to make the consistency spreadable …