• Preheat oven to 350 degrees. Spray an 11”x8” baking pan with nonstick cooking spray. Line with parchment paper creating a sling by extending the edges of the parchment over the sides of the dish.

Shortbread Crust

• In a medium bowl, stir flour and sugar together.
• Cut very cold butter into cubes and add to bowl. Using a pastry cutter or food processor, mix until it resembles small crumbs.
• Firmly press the shortbread into the prepared pan.
• Bake for 12-14 minutes or until it is a light golden brown.

Pecan filling

• Prepare filling while crust is baking as you want to add it as soon as the crust comes out of the oven.
• In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, flour, butter, cinnamon and salt.
• Stir in pecans and immediately pour into warm crust.
• Bake for 40-50 minutes or until filling is set. Look for only a slight jiggle in the center of the bars when the dish is gently shaken. The sides should look firm and set.
• Let cool completely on wire rack then chill in refrigerator for several hours before cutting into squares.
• When ready to cut, lift out of the baking dish with the parchment paper sling you made and set the chilled bars on the cutting board. Using a very sharp knife, cut firmly through the pecan bars. I cut mine into 20 bars but you can make them smaller and get 25 bars.