Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • ½ cup Granulated White Sugar
  • ¼ teaspoon Salt
  • 1 cup cold Unsalted Butter, cubed (for crust)
  • 1 cup Pecan Halves, lightly toasted (for crust/topping)
  • 1 cup Packed Light Brown Sugar
  • ½ cup Unsalted Butter, melted (for filling)
  • ½ cup Light Corn Syrup
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt (for filling)
  • 1 ½ cups Pecan Halves, roughly chopped (for filling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, ensuring there is an overhang on the long sides to create a 'sling'.
  2. Make the Dough Base: In a large bowl, whisk together the flour, white sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 1 cup of the toasted pecans.
  3. Press the Crust: Press about two-thirds (2/3) of the crumb mixture evenly into the bottom of the prepared pan. Reserve the remaining one-third (1/3) for the topping.
  4. Chill the crust for 30 minutes while preparing the filling.
  5. Make the Filling: In a separate bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the corn syrup, room temperature eggs, vanilla extract, and salt until fully incorporated and slightly thickened.
  6. Combine Filling & Nuts: Gently fold in the roughly chopped pecans into the wet filling mixture.
  7. Assemble: Pour the wet filling mixture evenly over the chilled crust layer.
  8. Top: Sprinkle the reserved crumb mixture evenly over the filling. Scatter the remaining ½ cup of whole or large pecan halves over the top for presentation.
  9. Bake for 35–40 minutes. The edges should look set, and the centre should have only a slight jiggle.
  10. Cool Completely: This step is crucial. Let the bars cool entirely in the pan on a wire rack (minimum 2 hours) before using the parchment sling to lift them out and slice.