The Recipe
makes 25 individual servings


1/2 lb Butter
1 1/2 cu Dark Brown Sugar
1/2 cu Light Brown Sugar
2 lg Eggs
1 tsp Baking Powder
1 tsp Maple Extract
25 Pecan Halves
2/3 cu Chopped Pecans
1 1/2 cu All Purpose Flour


Preheat oven to 350 degrees F.

Melt butter in a saucepan over medium low heat.  Add dark and light brown sugar and stir until dissolved.  As soon as mixture starts to bubble, remove from heat and allow to cool.

Line a 9″ square baking pan with parchment paper and set aside.  Sift together flour and baking powder.

Once sugar mixture has cooled, transfer it to a large mixing bowl.  Stir in eggs and flour, alternating between the two, until combined.  Add maple extract and pecans and stir until fully incorporated.  Transfer mixture to baking pan and smooth it evenly into corners.

Create a 5 across and 5 down grid of pecan halves on top of the batter, spacing the pecans as evenly as possible.  You’ll be cutting between these pecans to create your individual servings.

Place the pan on a baking sheet and bake for 33 minutes or until sticky fingers begin to pull away from the sides of the pan.  Remove from oven and allow to cool for 30 minutes before cutting.

Remove sticky fingers and parchment from pan and place on a cutting board.  Slicing between the pecans, create 25 equal sized pieces.  Store sticky fingers in an airtight container.