Tool

• 9×13‑inch baking dish

Ingredients

Crust

• 2½ cups all‑purpose flour (300g)

• ¾ cup granulated sugar (150g)

• ½ teaspoon salt

• ¾ cup unsalted butter, melted (170g)

Topping

• 4 large eggs

• 1½ cups dark or light corn syrup (360mL)

• ⅔ cup packed brown sugar (140g)

• 1 tablespoon vanilla extract

• 1 teaspoon salt

• ⅓ cup all‑purpose flour (40g)

• 2 cups pecans, roughly chopped (240g)

Direction

1. Preheat & Prep

• Heat oven to 350°F.

• Spray a 9×13‑inch baking dish with nonstick spray.

• Line with parchment or foil for easy removal.

Make the Crust

2. Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, and salt.

3. Add Butter

• Drizzle in the melted butter.

• Stir with a fork, then use clean hands to mix and lightly knead.

• Dough will be crumbly — that’s correct.

4. Press Into Pan

• Transfer dough to the prepared baking dish.

• Press into a thin, even layer.

5. Bake the Crust

• Bake 15–20 minutes, until the edges turn lightly golden.

Make the Pecan Topping

6. Whisk Wet Ingredients

• In a large bowl, whisk together: eggs, corn syrup, brown sugar, vanilla, and salt until smooth.

7. Add Flour

• Sift in ⅓ cup flour.

• Whisk again until fully combined.

8. Add Pecans

• Stir in the chopped pecans.

Assemble & Bake

9. Pour the Topping

• When the crust comes out of the oven, pour the pecan mixture over it.

• Smooth out any piles of pecans.

10. Final Bake

• Return to the oven for about 30 minutes, until the topping is puffed and dry.

Cool & Cut

11. Cool Completely

• Let the bars cool fully in the pan.

• Chill slightly before cutting — this gives clean, sharp slices.

Nutrition -

(Per Serving)

Calories: 310kcal Carbohydrates: 55g Protein: 4g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 0.01g Cholesterol: 41mg Sodium: 256mg Potassium: 106mg Fiber: 2g Sugar: 39g Vitamin A: 67IU Vitamin C: 0.1mg Calcium: 29mg Iron: 2mg