Name: Irresistible Pecan Pie Bars with Buttery Shortbread
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup granulated sugar; 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 1 cup light corn syrup; 1 cup packed light brown sugar; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups chopped pecans

Ingredients

Scale

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 1/4 cups all-purpose flour
1/2 teaspoon salt

For the Pecan Filling:

3 large eggs
1 cup light corn syrup
1 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped pecans

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
Make the crust: Beat butter and sugar in a bowl until creamy. Add flour and salt, mixing until crumbly. Press the dough evenly into the pan.
Bake the crust for 20 minutes or until just golden. Let it cool slightly while prepping the filling.
Mix the filling: In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir in the chopped pecans.
Pour the filling over the crust, spreading it evenly.
Bake again for 25–30 minutes, or until the center is set and doesn’t jiggle when moved.
Cool completely in the pan. Use the parchment to lift and slice into bars.
Store tightly covered at room temperature for 2 days, in the fridge for 5 days, or freeze up to 2 months.