Directions
- Preheat your oven to 180°C (350°F). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing just until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to create a smooth, compact layer.
- Bake the crust for 18–20 minutes, or until lightly golden around the edges. Remove from the oven and set aside while you prepare the filling.
- In another bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth and glossy.
- Stir in the pecans, making sure they’re fully coated in the filling mixture.
- Pour the pecan filling evenly over the warm crust, spreading it gently to the edges.
- Return the pan to the oven and bake for 30–35 minutes, until the filling is set but still slightly soft in the center. The top should look shiny and deeply golden.
- Remove from the oven and let the bars cool completely in the pan. This step is essential for clean slices. Once cooled, lift out using the parchment and cut into squares or rectangles.
Recipe Details
Prep Time: 20 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 15 minutes
Servings: 16 bars
Difficulty: Medium
Variations & Substitutions
- Replace half of the pecans with chopped walnuts for a mixed-nut version.
- Add ½ cup (85 g) chocolate chips to the filling for a chocolate pecan twist.
- Use dark corn syrup instead of light for a deeper, more molasses-like flavor.
- Sprinkle a pinch of flaky sea salt on top after baking to balance the sweetness.
Serving Suggestions
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