Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine the flour, 1/2 cup brown sugar, and 1/2 teaspoon salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until the edges are lightly golden.
- While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs, corn syrup, 1 cup brown sugar, melted butter, vanilla, and 1/2 teaspoon salt until just combined.
- Stir in the pecan halves.
- Pour the filling mixture over the hot, pre-baked crust.
- Bake for 25-30 minutes, or until the center is set and does not jiggle when the pan is gently shaken. The edges should be golden brown and bubbly.
- Let cool completely in the pan on a wire rack. For best results and the cleanest cuts, refrigerate for at least 2 hours before using the parchment sling to lift the bars out and slice.
Notes
Toasting Pecans: For a richer flavor, toast pecans on a baking sheet at 350°F for 5-7 minutes before adding to the filling.
Clean Slicing: Ensure bars are fully chilled before cutting. Use a large, sharp knife and wipe it clean between each slice for perfect squares.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Clean Slicing: Ensure bars are fully chilled before cutting. Use a large, sharp knife and wipe it clean between each slice for perfect squares.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.