Ingredients
For the Crust:
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
¼ teaspoon salt
- For the Filling:
3 large eggs, room temperature
1 cup light corn syrup
1 cup brown sugar, packed
2 tablespoons melted butter
1½ teaspoons vanilla extract
2 cups chopped pecans
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the sides.
Make the crust:
In a large bowl, mix flour, sugar, and salt. Cut in softened butter until crumbly. Press evenly into the bottom of the pan.
Bake for 18–20 minutes until lightly golden.Prepare the filling:
In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth.
Fold in chopped pecans.Assemble and bake:
Pour filling over warm crust and spread evenly.
Bake for 30–35 minutes or until the center is set and doesn’t jiggle.Cool and slice:
Let bars cool completely in the pan on a wire rack.
Chill before slicing for clean edges.
Notes
Lightly toast your pecans before using for extra flavor and crunch!
Room Temp: Up to 3 days in an airtight container.
Refrigerator: Up to 1 week.
Freezer: Wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1 of 24)
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg