Ingredients:

  • 1 cup unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 4 large eggs, room temperature
  • 1.5 cups dark corn syrup
  • 1.5 cups dark brown sugar, firmly packed
  • 1 tbsp vanilla extract
  • 3 cups pecans, chopped
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine 1 cup melted butter, granulated sugar, all-purpose flour, and sea salt. Mix until a crumbly dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until the edges are a very pale gold.
  4. While the crust is par-baking, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, and 3 tablespoons of melted butter until the sugar is fully dissolved and the mixture is smooth.
  5. Fold the chopped pecans into the filling mixture.
  6. Pour the filling over the warm, par-baked crust. Return the pan to the oven and bake for 30 minutes.
  7. Remove from the oven when the edges are bubbling and the center has a slight jiggle like gelatin. Allow to cool completely in the pan before lifting out and slicing into 24 bars.