Ingredients:

  • 1½ cups all-purpose flour
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ tsp kosher salt
  • 1½ cups pecan halves
  • ¾ cup light corn syrup
  • ¼ cup light brown sugar
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine 1½ cups all-purpose flour, ½ cup melted unsalted butter, ¼ cup granulated sugar, and ¼ tsp kosher salt in a bowl. Stir until a crumbly dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared pan.
  4. Bake the base for 12–15 minutes until the edges are just barely golden.
  5. While the crust par-bakes, whisk together ¾ cup light corn syrup, ¼ cup light brown sugar, 2 large eggs, 2 tbsp all-purpose flour, 1 tsp vanilla extract, and ½ tsp kosher salt in a large bowl until the mixture is smooth and the sugar has dissolved.
  6. Gently fold in 1½ cups pecan halves until evenly coated.
  7. Pour the pecan mixture over the warm shortbread base and spread evenly with a spatula.
  8. Bake for 30–35 minutes until the filling is set at the edges but still has a slight, jelly-like jiggle in the center and pecans are mahogany-colored.
  9. Allow the bars to cool completely in the pan at room temperature.
  10. Refrigerate the pan for at least 30 minutes to ensure clean edges.
  11. Lift the bars out using the parchment paper and slice into 16 equal squares using a sharp knife.