# Components:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Pecan Filling
05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon salt
11 - 2 cups pecan halves, roughly chopped
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add all-purpose flour and salt, mixing until just incorporated. Press dough evenly into prepared pan.
03 - Bake the crust for 18 to 20 minutes until lightly golden. Remove from oven, keeping oven on for next step.
04 - In a medium bowl, whisk together eggs, packed light brown sugar, light corn syrup, melted butter, vanilla extract, and salt. Stir in chopped pecans.
05 - Pour pecan filling evenly over hot crust.
06 - Bake for 20 to 22 minutes until filling is set and slightly firm to touch.
07 - Allow bars to cool completely in pan before lifting out using parchment overhang and slicing into individual bars.
