Ingredients
For the Shortbread Crust:
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1 cup (2 sticks) unsalted butter, softened
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2/3 cup granulated sugar
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2 1/4 cups all-purpose flour
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1/2 teaspoon salt
For the Pecan Filling:
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3 large eggs
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1 cup light corn syrup (or maple syrup)
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1 cup packed brown sugar
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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2 cups chopped pecans (toasted)
Instructions
Make the Crust:
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
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In a bowl, cream the butter and sugar until light and fluffy.
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Add flour and salt. Mix until the dough is crumbly but comes together when pressed.
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Press evenly into the bottom of the prepared pan.
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Bake for 20 minutes, or until the edges are just turning golden. Set aside to cool slightly.
Make the Filling:
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In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
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Stir in the toasted pecans.
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Pour the filling over the warm crust and spread evenly.
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Bake for 25–30 minutes, until the center is set and the top is golden and glossy.
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Cool completely in the pan before slicing into bars.
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Use the parchment to lift out and slice into squares or rectangles.