Chewy Maple Pecan Flapjack Oat Bars

Steps

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides for lifting.
2. Spread the chopped pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant, then set aside to cool slightly.
3. In a medium saucepan over low heat, melt the butter with the maple syrup and brown sugar, stirring until the sugar dissolves, about 3 minutes; do not let it boil hard.
4. Take the pan off the heat and stir in the vanilla, cinnamon and salt.
5. Add the oats and toasted pecans to the saucepan and stir until every oat is coated in the maple butter mixture.
6. Tip the oat mixture into the lined pan and press it firmly and evenly with the back of a spoon, packing the corners well.
7. Bake for 25 to 28 minutes, until the bars are deep golden all over and the edges are slightly darker.
8. Cool the bars in the pan on a rack for 15 minutes, then score into 12 bars with a sharp knife while still warm.
9. Let the bars cool completely in the pan, about 1 hour, so they set; lift out by the parchment and cut along the scored lines.