Servings: 12–16 bars
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients:
For the crust:
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
For the filling:
- 3 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions:
- Preheat oven: 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
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Make the crust:
- In a medium bowl, combine melted butter, flour, powdered sugar, and salt. Mix until a crumbly dough forms.
- Press the dough evenly into the prepared pan to form the crust.
- Bake for 15 minutes, until lightly golden. Remove from oven and let cool slightly.
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Prepare the filling:
- In a bowl, whisk together eggs, light corn syrup, brown sugar, flour, and vanilla extract until smooth.
- Stir in the chopped pecans.
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Assemble & bake:
- Pour the filling over the pre-baked crust and spread evenly.
- Bake for 20–25 minutes, or until the filling is set but still slightly gooey in the center.
-
Cool & serve:
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, lift out using the parchment paper (if used) and cut into squares or rectangles.
Tips:
- For extra gooeyness, slightly underbake the filling—residual heat will finish it.
- You can lightly toast the pecans beforehand for a deeper nutty flavor.
- Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
