I started with three cookbooks open in front of me: one with a recipe for lemon bars, and two with recipes for pecan pie. After much experimentation, here's the result:
| 1¼ | cup | flour |
| ½ | cup | sugar |
| ¼ | lb | butter, softened |
Mix thoroughly, and press into an 8" square baking pan. Prick all over with a fork, and bake 30 minutes at 325°F.
Meanwhile, prepare the topping:
| ¼ | cup | sugar |
| ¼ | cup | corn syrup |
| ¼ | cup | maple syrup |
| 1 | tbs | corn starch |
| 2 | eggs | |
| 1 | tsp | vanilla |
| 1 | cup | pecans, broken |
| ½ | cup | dates, chopped |
Toss all ingredients except the pecans and dates into the blender, and homogenize.
When the crust has had its appointed time in the oven, take it out, let it cool for a few minutes, then distribute the pecans and dates over the top. Pour the blended topping liquid over the top. Put it back in the oven (still at 325°F), and bake for a further 40 minutes.
Remove from oven, allow to cool, and slice up into cookie-sized pieces.