1. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease the parchment and exposed pan.

2. In a mixing bowl, beat the softened 1 cup butter and granulated sugar together until creamy and slightly fluffy.

3. Add the flour and 1/4 teaspoon salt to the bowl and mix just until a soft, crumbly dough forms and holds together when pressed.

4. Press the dough evenly into the prepared pan, smoothing it into a firm, level layer all the way to the corners.

5. Bake the crust for about 15 minutes, or until it looks set and just lightly golden around the edges. Remove from the oven and set aside while you prepare the filling.

6. In a large bowl, whisk the melted 1/2 cup butter and brown sugar together until glossy and well combined.

7. Add the eggs one at a time, whisking well after each addition so the mixture is smooth and slightly thickened.

8. Whisk in the maple syrup, heavy cream, vanilla extract, and remaining 1/4 teaspoon salt until the filling is smooth.

9. Fold in the raisins or chopped pecans if using, distributing them evenly through the filling.

10. Pour the filling over the hot, prebaked crust, tilting the pan gently if needed so it reaches all the corners without disturbing the base.

11. Return the pan to the oven and bake for 25–30 minutes, or until the top is golden, the edges are set, and the center still has a slight jiggle when gently shaken.

12. Allow the pan to cool completely at room temperature, then chill in the refrigerator for at least 2 hours so the filling can fully set.

13. Use the parchment overhang to lift the slab from the pan onto a cutting board and slice into squares or bars of your desired size before serving.