Buttery shortbread bars topped with a gooey, bourbon-tinged pecan filling, ideal for celebratory moments.
# Components:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Pecan Pie Topping
05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 2 tablespoons bourbon or milk
09 - 2 tablespoons unsalted butter, melted
10 - 1 1/2 teaspoons pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves
→ Optional
13 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing paper to overhang edges for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in flour and salt until crumbly dough forms.
03 - Press dough evenly into the bottom of prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon or milk, melted butter, vanilla extract, and salt in a large bowl until smooth. Stir in pecan halves and chocolate chips if using.
05 - Pour pecan mixture over hot, partially baked crust and spread evenly. Return to oven and bake for 25 to 28 minutes until topping is just set and golden brown.
06 - Cool completely in pan on wire rack. Lift out using parchment overhang and cut into 16 bars with a sharp knife.
