Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cut into small cubes
Filling:
- 2/3 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups raw sugar dissolved in 1/3 cup warm water
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups pecans, chopped
Directions
- Preheat your oven to 170°C. Grease and line a 20×30cm baking pan with parchment paper. Leave some paper hanging over the side for easy removal.
- In a large bowl, whisk the flour, sugar, and salt. Then, using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Press this mixture firmly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove from oven and set aside.
- While the crust is baking, prepare the filling. In a large bowl, mix the brown sugar, flour, and salt. Whisk in the corn syrup, eggs, and vanilla until smooth. Fold in the chopped pecans.
- Pour the filling over the hot crust. Bake for an additional 30-35 minutes, or until the filling is set and the top is a deep golden brown.
- Let the bars cool in the pan on a wire rack then cut into squares or rectangles. Serve and enjoy!
Notes:
- Use cold butter. It’s how you keep the crust nice and crumbly. Another option is to freeze it, grate it, and mix it with the flour. Easy peasy.
- Mix-Ins: Add 3 tablespoons of bourbon or 1/3 cup of chocolate chips to the filling.