½cup(114g)salted buttercold, cut into ½ inch pieces
Filling:
2large eggs
½cup(110g)brown sugar
¾cup(256g)dark corn syrup
¼cup(31g)flour
2teaspoonsvanilla
½teaspoonsalt
2cups(218g)roughly chopped pecans
Instructions
Preheat the oven to 350 °F (177 °C)
Line a square 9 inch pan baking pan with parchment paper. (I lay a large rectangle the width of the pan with the edges hanging over, and another going the opposite direction, again with the edges hanging over.)
Make the crust: Combine the flour, confectioner’s sugar, and butter with a food processor (or pastry cutter) until it is crumbly. Press the crust gently and evenly into the baking pan.
Bake the crust for 15-18 minutes or until just turning golden.
While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, brown sugar, corn syrup, flour, vanilla, and salt. When this is fully combined, stir in the chopped pecans.
When you remove the crust from the oven, pour the filling evenly on top of the crust.
Return the pan to the oven and bake for 25-30 minutes or until the filling is set.
It is best to allow the pecan bars to cool completely, and chill in the fridge for at least an hour before cutting them.