Pecan Pie Bars

Ingredients:

Shortbread Crust:
2 cups all-purpose flour
⅓ cup sugar
¼ teaspoon salt
¾ cup cold unsalted butter, cubed
Filling:
1½ cups sugar
4 large eggs
1 cup light corn syrup
3 tablespoons unsalted butter, melted
1½ teaspoons vanilla extract
2½ cups chopped pecans

Instructions:

Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
To make the shortbread crust: In a large bowl, mix flour, sugar, and salt. Cut in cold butter with a fork or pastry blender to create coarse crumbs. Press into the bottom of the prepared dish and bake for 20 minutes.
Meanwhile, prepare the filling: whisk sugar, eggs, corn syrup, melted butter, and vanilla in a large bowl. Stir in pecans. Spread over hot crust as soon as it comes out of the oven.
Bake for 30–35 minutes more, until filling has set.
Cool completely in the pan before cutting into squares and serving.