Shortbread Crust (for 9X13 pan)

 

• 1 1/2 sticks butter, room temperature 

• 1/2 cup (98 gr) granulated sugar

• 1 tsp vanilla extract

• large pinch of salt

• 1 1/2 cup + 3 TBSP (200 gr) all-purpose flour  

 

• Pat crust into pan and dock all over with a fork.  Bake for 20 minutes-crust will still be very light in color.

• While still hot, pour filling over and bake together.

 

Filling

 

• 4 tablespoons melted unsalted butter-cooled

• 1 cup dark corn syrup

• 1/2 cup brown sugar

• 5 large eggs

• 2 teaspoons pure vanilla extract

• 1 teaspoon kosher salt

• 21/2 cups pecan halves, lightly toasted

 

• Beat butter, eggs, sugar, salt, vanilla, and corn syrup until well combined.

• Add pecans

• Pour over hot crust

• Bake at 350 for 35-40  minutes

 

Cool completely before cutting.  You will get the cleanest cuts if squares are chilled before cutting.