Makes 15 bars
Ingredients:
Crust:
1 c unsalted butter, softened
1/3 c granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 c all purpose flour
1 tsp kosher salt
Filling:
1 c light corn syrup
1/2 c cane syrup
1/2 c firmly packed light brown sugar
1/3 c all purpose flour
2 tsp vanilla extract
1/2 tsp kosher salt
4 large eggs
2 1/2 c coarsely chopped pecans
Directions:
Preheat oven to 350 degrees. Line 13 x 9 inch baking pan with parchment paper, letting excess extend over sides of pan.
For Crust: In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla. Beat in flour and salt until combined. Press mixture into bottom of prepared pan, and prick all over with fork. Freeze for 10 minutes.
Bake until golden brown, about 25 minutes.
For filling: In a large bowl, whisk together syrups, brown sugar, flour, vanilla, salt and eggs until smooth; stir in pecans. Pour onto hot crust.
Bake until center is set, about 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan before cutting into bars. Store in airtight container for up to 5 days.
