• Preheat the oven to 350 degrees F. Line a 9x13 inch sheet pan with foil. Grease using your preferred method, but I recommend usings a little salted butter for extra flavorful edges.
• Melt the 1 ½ sticks of butter in a saucepan over medium heat, swirling pan frequently, until it becomes fragrant, foamy, and golden brown with toasted milk-solids at the bottom.
• Pour it into a mixing bowl, scraping in the browned solids, and let cool for about 10 minutes while you toast the pecans.
• To toast the pecans, lay them on a baking sheet and bake at 350 for 8 to 10 minutes. The time will vary based on size of pecan halves and sometimes even the type of pecan. Check as early as 7 minutes if using very small pecans. Let them cool, then chop.
• Whisk the brown and white sugars into the melted butter, then whisk in egg, yolk, vanilla, maple extract and maple syrup until glossy.
• In a separate bowl, mix flour, salt, and baking soda.
• With a heavy duty scraper, stir the flour mixture into the butter mixture to make a soft dough. Stir in the toasted chopped pecans.
• Empty dough into the pan and press into the pan evenly. You may want to do this by laying a sheet of parchment over the dough and pressing down. If you have a second 9x13 inch pan, use it as a press to press evenly.
• Bake for about 24 minutes at 350F or until edges or golden and bars appear set. Let cool while you make the glaze.

Maple Glaze

• Sift the powdered sugar. This is important.
• In a small saucepan, preferably nonstick, warm the cream. Add the sifted powdered sugar and stir over very low heat with a heat-proof silicone scraper until smooth. Remove from heat, add the maple flavoring and stir until smooth. If the glaze is too soft and runny, let cool slightly, otherwise, drizzle it over the bars and let set.
• Note: If you don't have cream, you can use a combination of whole milk and a tiny bit of butter. 2 ½ tablespoons of milk plus a teaspoon of butter should work.