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1
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CRUST: Heat the oven to 350º, then butter a 13- by 9-inch pan and set it aside.
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2
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Cream the softened butter, sugar, and salt in a large bowl with a wooden spoon. Stir in the oats, then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly.
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3
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Press the dough into the pan, spreading it evenly into the bottom and very slightly up the sides. Chill the pan for 15-20 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.
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4
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TOPPING: Heat the oven to 350º. Combine the maple syrup, brown sugar, cream, and butter in a medium-size saucepan. Bring the mixture to a full boil. Boil for 30 seconds, then remove the pan from the heat and stir in the vanilla extract and pecans.
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5
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Immediately pour the maple pecan filling over the crust, spreading it evenly with a spoon.
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6
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Bake the bars on the center oven rack for 15 minutes. Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing. Makes up to 24 bars.
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