Ingredients
Scale
- For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- For the Filling:
- 3 large eggs
- 3/4 cup light corn syrup (or maple syrup)
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 1 1/2 cups semi-sweet chocolate chips
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. This allows you to lift the bars out easily once they are cool.
- In a large bowl, combine the flour, 1/2 cup sugar, and salt. Use a pastry cutter or your fingers to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake for 15 minutes or until the edges are just barely golden.
- While the crust is par-baking, whisk the eggs, corn syrup, remaining 3/4 cup sugar, melted butter, and vanilla extract in a medium bowl until smooth. Once combined, stir in the chopped pecans and the chocolate chips.
- Pour the filling mixture over the warm, par-baked crust. Spread it evenly to the edges using a spatula. Return the pan to the oven and bake for 30 to 35 minutes. The center should be set and not jiggly when you gently shake the pan.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan for at least two hours. This is crucial for the filling to set. Once cold, use the parchment paper to lift the block out and slice into 16 even squares.
- Cook Time: 65 minutes