Ingredients
Scale
- For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- For the Filling:
- 4 large eggs
- 1 1/2 cups light or dark corn syrup
- 1 1/2 cups brown sugar, packed
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 3 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the flour, granulated sugar, and salt. Add the softened butter and use a pastry cutter or your fingers to mix until the dough looks like fine 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 browned.
- While the crust bakes, prepare the filling. In a large bowl, whisk the eggs until smooth.
- Stir in the corn syrup, brown sugar, melted butter, and vanilla extract until well combined.
- Fold in the chopped pecans.
- Pour the filling mixture over the hot, pre-baked crust, spreading the pecans evenly to the corners.
- Return the pan to the oven and bake for 30 to 35 minutes. The filling should be set around the edges but still have a slight jiggle in the very center.
- Remove from the oven and place the pan on a wire rack. Let the bars cool completely in the pan before cutting them into squares.
- Cook Time: Not specified