Ingredients
Scale
- For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- For the Pecan Filling:
- 4 large eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Instructions
- Step 1: Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the flour, 1/2 cup sugar, softened butter, and salt. Use a pastry cutter or your clean hands to mix until the mixture looks like coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared baking pan.
- Step 2: Blind Bake the Base: Place the crust in the oven and bake for 15 to 18 minutes, or until the edges are just barely golden brown. Removing the crust before it gets too dark is key, as it will bake again with the filling. Set the pan on a wire rack while you prepare the topping.
- Step 3: Mix the Pecan Filling: In a large mixing bowl, whisk the eggs until lightly beaten. Add the light corn syrup, 1/2 cups sugar, 3 tablespoons of melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined. Stir in the chopped pecans by hand to ensure they are evenly coated in the sugary syrup.
- Step 4: Final Bake: Pour the pecan mixture over the warm, pre-baked crust. Use a spatula to spread the nuts evenly to the corners. Return the pan to the oven and bake for 30 to 35 minutes. The edges should be set, and the center should have a slight jiggle but not be liquid. The top should appear glossy and golden.
- Step 5: Cool and Slice: Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan for at least 2 hours. This cooling period is vital for the gooey filling to set properly. Once cool, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and slice into 24 squares using a sharp knife.
- Cook Time: 60 minutes