Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine the flour, 1/2 cup brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
- Bake the crust for 15-20 minutes until 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, and vanilla extract until smooth.
- Stir in the pecan halves.
- Pour the filling evenly over the hot crust. Return the pan to the oven and bake for an additional 20-25 minutes, until the center is set.
- Let the bars cool completely in the pan on a wire rack before using the parchment handles to lift them out. Slice into 16 bars and serve.
Nutrition
Notes
Toasting Pecans: For a deeper, nuttier flavor, toast pecans on a baking sheet at 350°F for 5-7 minutes before using.
Cooling is Key: Ensure bars are fully cooled before slicing for clean, neat cuts. Chilling for 30 minutes in the fridge can help.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Cooling is Key: Ensure bars are fully cooled before slicing for clean, neat cuts. Chilling for 30 minutes in the fridge can help.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.