Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups packed light or dark brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon salt (for the filling)
- 3 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 all-purpose flour, granulated sugar, and 1/2 teaspoon of salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
- Bake the crust for 15 to 18 minutes, or until the edges are very lightly golden.
- While the crust bakes, prepare the filling. In a large bowl, whisk the eggs until smooth.
- Add the brown sugar, corn syrup, vanilla extract, and 1/4 teaspoon of salt to the eggs. Whisk until the mixture is well combined and smooth.
- Stir in the chopped pecans until they are evenly coated with the liquid mixture.
- Once the crust is done, remove it from the oven and immediately pour the pecan filling over the hot crust. Spread it out evenly.
- Return the pan to the oven and bake for another 30 to 35 minutes. The filling should be set and not jiggly in the center.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan for at least 2 hours.
- Use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares or rectangles.
- Cook Time: 2 hours 53 minutes