1/3 cup firmly packed brown sugar
1/4 teaspoon maple flavor
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup finely chopped pecans
Heat oven to 350°F. Line 9-inch round cake pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
Combine 1/2 cup butter, brown sugar and maple flavor in medium bowl; beat at medium speed until creamy. Reduce speed to low; add flour, cinnamon and cloves. Beat until dough starts to form. Stir in 1/4 cup chopped pecans.
Pat dough evenly into bottom of prepared pan. Brush with 1 teaspoon melted butter. Sprinkle remaining pecans over dough; press down firmly. Bake for 20 to 24 minutes or until top is lightly browned. Cool 15 minutes. Cut into 16 thin wedges with sharp knife. (Do not remove from foil.) Cool completely.
Remove from pan using foil ends; carefully remove foil.
This recipe is easily doubled and baked in 2 (9-inch) cake pans at the same time.