Step 1

Line an 8x8 inch baking dish with aluminum foil, and spray it with non-stick cooking spray.

Step 2

In a food processor, combine the flour, powdered sugar, corn starch, and salt for the crust. Pulse a couple of times to mix everything.

Step 3

Add the butter to the food processor and pulse until the mixture is pale yellow and resembles coarse crumbs.

Step 4

Press this crumb mixture into the prepared pan, pressing it down firmly to cover the bottom and up the sides of the pan (about 1/2” up the sides).

Step 5

Chill the crust for 30 minutes.

Step 6

Preheat the oven to 350 degrees F. Bake the chilled crust for 18-20 minutes, or until the edges are just starting to brown.

Step 7

While the crust is baking, prepare the filling.

Step 8

In a medium saucepan, over medium heat, melt the butter. Whisking constantly, continue cooking the butter until small brown bits start to appear on the bottom of the pan, then remove the butter immediately from the heat and let it cool for 2-3 minutes.

Step 9

Whisk the brown sugar, salt, corn syrup, and vanilla into the cooled, melted butter until smooth.

Step 10

Add the egg and whisk until smooth.

Step 11

Stir in the toasted pecans.

Step 12

Once the crust is finished baking, remove it from the oven and pour the filling onto the warm crust, spreading it evenly across the crust.

Step 13

Return the baking dish to the oven and bake for another 22-25 minutes, until the filling is browned and bubbling.

Step 14

Let the bars cool for one hour before lifting them out with the foil liner and slicing them into bars.