Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ⅓ cup (33g) confectioners' sugar (icing sugar)
  • ¾ cup (170g) cold unsalted butter, cut into cubes
  • ¼ teaspoon salt
  • 2-4 tablespoons (30-60ml) ice water
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs
  • 1 cup (240ml) light corn syrup (or golden syrup)
  • 2 tablespoons (30ml) bourbon or dark rum (optional)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups (200g) pecan halves, roughly chopped

Instructions:

  1. Combine flour, confectioners’ sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough comes together.
  2. Flatten dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides.
  4. Press the chilled dough evenly into the bottom of the prepared pan.
  5. Bake the crust for 12-15 minutes, or until lightly golden.
  6. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar for the filling. Beat in eggs one at a time. Stir in corn syrup, bourbon (if using), vanilla, and salt. Fold in chopped pecans.
  7. Pour the pecan filling over the par-baked crust.
  8. Bake for 35-40 minutes, or until the filling is set and golden brown. The center should still have a slight wobble.
  9. Let the pecan pie bars cool completely in the pan before cutting and serving. Use the parchment paper overhang to lift the bars out of the pan.