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Ingredients
Shortbread crust
- 1/2 cup salted butter melted
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Pecan filling
- 1 1/2 cup chopped pecans
- 2 eggs
- 1/2 cup packed brown sugar
- 1 cup light corn syrup
- 1/4 cup flour
Shortbread crust
- cup ¼flour
Ingredients
Shortbread crust
Pecan filling
Shortbread crust
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Instructions
- Preheat oven to 300 degrees F. Line the bottom of an 8x8 baking pan with parchment paper with overhang around the pan.
- Put the nuts on a baking sheet and roast for 5 minutes. Let cool while making the crust.
- In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
- Press into the bottom of prepared baking dish in a single thin layer and bake at 300 F degrees for 10-15 minutes.
- In a large bowl, mix eggs, brown sugar, corn syrup, and flour until combined. Fold in chopped pecans.
- Pour the pecan mixture over the baked shortbread crust.
- Raise the oven temperature to 350 degrees F, and bake again for 25-30 minutes or until top is golden and crispy.
- Take out and allow to cool COMPLETELY. Cool in the refrigerator to set up the bars. Cut into square and serve
Recipe Notes
Adapted from : The Country Cook
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