1 + 1/2 sticks(3/4 cups)unsalted butterroom temperature
1/3cupgranulated sugar
1-3/4cups all purpose flour
For the pecan pie filling:
2/3cupslight brown sugar
1-1/2cupscorn syrup(light or dark)
4largeeggs
1Tbsp.vanilla extract
1/3cupall purpose flour
1tsp.kosher salt
2cupschopped pecans
Instructions
For the shortbread crust:
Preheat oven to 350 degrees F. Press aluminum foil into a 13x9-inch baking dish with foil; set aside.
Add butter and sugar to a large mixing bowl. Using a handheld electric mixer or electric mixer fitted with paddle attachment, beat butter and sugar together on medium speed. Turn mixer to low. Beat in flour until combined. Mixture will be dry.
Using your hands, press mixture evenly into bottom of prepared pan.
Bake crust for 18-20 minutes, until lightly golden.
For the pecan pie filling:
While crust bakes, prepare your filling. In a large bowl, whisk sugar, corn syrup, eggs, and vanilla until smooth. Whisk in flour and salt, until well combined. Fold in chopped pecans.
Remove hot crust from oven. Immediately pour pecan mixture on top. Bake for 30-35 minutes, or until center is set.
Let cool completely before slicing. Using foil, lift pecan pie out of dish and place on a work surface. Slice into bars.
Refrigerate until ready to serve. Store in a resealable container for up to 4 days.