Step 1

Preheat oven to 350 degrees and grease a 9x13 paking pan. Then place a piece of parchment paper on top so that is hangs over the sides of the pan.

Step 2

To make the crust, add 1 cup of butter to a sauce pan and place over medium heat. Cook and stir the butter often until the butter smells nutty and little brown bits have formed on the bottom of the pan - takes 5-10 minutes. Immediately take off the heat to prevent the butter from burning and pour into a large mixing bowl.

Step 3

Next, whisk in sugar and salt. Then add the flour and stir until well combined. Press shortbread crust into the bottom of your prepared pan and bake for 15 minutes.

Step 4

While the crust is baking, prepare the filling. In a large bowl, whisk together the melted butter, corn syrup, brown sugar, eggs and vanilla. Lastly, stir in the pecans. Pour over the baked crust.

Step 5

Bake for 40ish minutes. The filling should puff up and the center should not wiggle. I like these more well done as the edges caramelize and are delicious! Let cool completely in the pan. I also like to place them in the refrigerator before cutting. Simply pull the bars out of the pan using the sides of the parchment paper. Slice and enjoy!