Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 1/2 cups pecans, roughly chopped
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. Lightly grease the parchment paper with cooking spray or a little extra butter.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the flour and salt. Mix on low speed until a crumbly dough forms. Do not overmix; the dough should look like wet sand that holds together when pressed.
- Transfer the crust mixture into the prepared baking pan. Use your fingers or the bottom of a flat measuring cup to press the dough into an even layer across the bottom. Bake the crust for 15 to 18 minutes, or until the edges are just barely golden brown. Remove the pan from the oven and set it aside while you prepare the filling.
- In a medium bowl, whisk the eggs until they are well-blended. Add the sugar, light corn syrup, melted butter, and vanilla extract. Whisk until the mixture is smooth and the sugar has mostly dissolved. Stir in the chopped pecans until they are evenly coated with the liquid mixture.
- Pour the pecan mixture over the warm, pre-baked crust. Use a spatula to spread the pecans evenly so every square inch is covered. Return the pan to the oven and bake for 25 to 30 minutes. The filling should be set around the edges and only slightly jiggly in the center when shaken gently.
- Place the pan on a wire rack and allow the bars to cool completely to room temperature. Once cooled, lift the bars out using the parchment paper overhang. Use a sharp knife to cut them into 16 squares. For the cleanest cuts, wipe the knife clean between every slice.
- Cook Time: 1 hour