# What You Need:
→ Brown Sugar Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon fine sea salt
→ Pecan Pie Filling
05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 1/4 cup unsalted butter, melted and cooled
09 - 2 tablespoons bourbon, optional
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon fine sea salt
12 - 2 cups pecan halves
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large bowl, cream together softened butter and brown sugar until light and fluffy.
03 - Add flour and salt to the butter mixture, mixing until a crumbly dough forms.
04 - Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until lightly golden.
05 - While the crust bakes, whisk together eggs, brown sugar, corn syrup, melted butter, bourbon if using, vanilla, and salt until smooth.
06 - Stir pecan halves into the filling mixture.
07 - Pour the filling over the hot crust immediately after removing from the oven, spreading pecans evenly across the surface.
08 - Return the pan to the oven and bake for 25 to 28 minutes, or until the center is just set and slightly jiggles when gently shaken.
09 - Remove from oven and allow to cool completely in the pan on a wire rack, then refrigerate for 1 to 2 hours for easier slicing.
10 - Lift bars out using parchment paper overhang, cut into 16 equal squares, and serve.
