Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar (for the crust)
- 3/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups packed light brown sugar (for the filling)
- 1 cup light corn syrup
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans
Instructions
- 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 brown sugar, and salt. Add the 3/4 cup of softened butter. Use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
- Bake the crust for 15 minutes or until the edges are just barely golden.
- While the crust bakes, prepare the filling. In a large bowl, whisk the eggs until lightly beaten.
- Add the 1 1/2 cups brown sugar, corn syrup, 3 tablespoons of melted butter, and vanilla extract to the eggs. Whisk until the mixture is smooth and the sugar has mostly dissolved.
- Stir in the chopped pecans until they are evenly coated with the syrup mixture.
- Pour the filling over the hot, pre-baked crust, spreading the pecans out evenly with a spatula.
- Return the pan to the oven and bake for 30 to 35 minutes. The filling should be set around the edges and only slightly jiggly in the center.
- Remove from the oven and place the pan on a wire rack. Allow the bars to cool completely in the pan for at least 2 hours before lifting them out by the parchment paper and slicing into squares.
- Cook Time: 2 hours 50 minutes