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Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
Stir together the flour, sugar, and salt. Add the butter, and use a pastry blender, a fork, or your fingers to mix until the largest pieces of butter are about the size of peas.
Add the chopped pecans, water, and egg, mixing until the mixture is moistened.
Set aside 1/3 of the mixture for the topping.
Transfer the remaining mixture to the prepared pan, and press evenly into the bottom of the pan.
Bake 10 minutes, or until the edges are lightly browned. Cool for 10 minutes.
Reduce the oven temperature to 325°F.
Melt the white chocolate and butter either in a double boiler over low heat or in 30-second increments in the microwave until the butter has melted and the white chocolate melts when stirred. Set aside to cool slightly. Don't worry if the mixture separates while cooling.
Combine the toasted pecans, flour, and salt in a small bowl. Set aside.
Whisk together the brown sugar and egg yolks in a medium bowl until thoroughly combined. Add the white chocolate mixture, and whisk to combine. Whisk in the cream.
Fold the pecan mixture into the white chocolate mixture, mixing just until combined.
Transfer the filling to the pan, spreading it evenly over the partially baked crust.
Sprinkle the reserved crust mixture over the top of the filling.
Bake 40 to 45 minutes, or until the bars are golden brown and appear set.
Cool in the pan on a wire rack. Serve warm or at room temperature.