Maple Pecan Gooey Bars

Butter a 13x9-inch baking dish and set aside.

Combine the oats, sugar, and salt in a food processor and pulse eight to ten times to chop the oats well. Add the flour and pulse several times to mix. Scatter the butter pieces over the dry mixture. Pulse until the mixture resembles a fine meal. Sprinkle the water over the mixture and pulse again, just until the ingredients start to form coarse, clumpy crumbs. (The crumbs should pack easily when pressed between your fingers.) 

Spread the mixture evenly in the prepared dish, pressing it with your fingertips to form a level layer on the bottom with a lip extending about 1/4 inch up the sides of the pan. Refrigerate crust for 15 minutes.

Preheat oven to 350°F. Bake crust on the center oven rack for 20 minutes. Cool on a rack.

While the crust cools, make the filling. In a medium saucepan, combine maple syrup, brown sugar, cream, and butter. Bring to a full boil and boil for 30 seconds. Remove pan from heat and stir in vanilla, salt, and pecans. Pour filling over the cooled crust, spreading it evenly with a spoon. 

Bake on the center oven rack for 15 minutes. The filling should boil as it bakes. Transfer dish to a rack and cool completely. Cover and refrigerate for a couple of hours, or overnight, before slicing. Slice cold, in small portions (these are sweet and rich), and serve at room temperature.