I like pecan bars that are gooey and caramelly, just like my pecan pie, so after much experimenting, I've decided just to go ahead and use my pecan pie recipe!! It's simple as can be - the most important thing is to line the pan with foil, or you'll never get them out of the pan. I also think it's important to use a shortbread base that doesn't have brown sugar in it because if you don't have some contrast between the filling and the crust, the bars taste too sweet and a bit boring.
Shortbread Crust
2 cups (260 grams) all-purpose flour, measured by fluffing, scooping and levelling
¾ cup sugar
⅛ teaspoon salt
16 tablespoons cold unsalted butter, cut 1' thick
Filling
3 large eggs
1 cup sugar1 cup dark corn syrup
1 teaspoon vanilla extract
2 cups diced pecan pieces
Preheat the oven to 375 degrees F., with rack in the middle of the oven. Line a 13 x 9-inch pan completely with a double-layer of aluminum foil. Leave a good amount of overhang, so you'll be able to remove the whole thing after the bars are baked.
For the crust: Place the flour, sugar and salt into a processor and pulse to combine. Add butter and pulse-process to coarse crumbs.
For the crust: Place the flour, sugar and salt into a processor and pulse to combine. Add butter and pulse-process to coarse crumbs.
Sprinkle the crumbs into the lined pan, and then press them down to cover the whole bottom of the pan. ( I use my flat fingers to press everything down. Your fingers will also let you know if any part is thicker than another). It may seem that you have too much crust, but it won't be that thick once you get it tamped down really well, and you need a fairly thick otherwise the gooeyness will seep through.
Bake the dough until just starting to brown, about 15-20 minutes.
Meanwhile, make the filling:
In a large bowl, lightly whisk the eggs. Whisk in the sugar. Stir in the corn syrup, vanilla and nuts. Pour the filling over the hot, baked crust.
Bake for 5 minutes. Lower the oven temperature to 325 degrees F. Bake for another 25-30 minutes, until the filling is just barely set (doesn't shake). Cover the pan with foil after 20 minutes if the nuts are getting too brown.
Set the pan on a cooling rack and cool completely. Refrigerate the bars for at least an hour, or longer. Cold bars will be much easier to cut. Lift the foil up to remove the dessert from the pan. You'll be able to remove the foil completely, as the dessert will be quite stiff.
Set on a cutting board. Cut off 1/4-inch from the edges all around, and then cut the dessert into bars the size of your choosing. They are very rich, so keep that in mind when cutting them.
You can serve the bars cold, or at room temperature. Cold they are on the chewy side, and warmer they are more oozy.
