Pecan Pie Bars with Shortbread Crust

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Cream together the softened butter and sugar until smooth. Stir in the flour and salt until a crumbly dough forms.
3. Press the dough firmly and evenly into the bottom of the prepared pan.
4. Bake the crust for 10–12 minutes until the edges are barely golden. Remove from oven and let cool slightly.
5. In a medium bowl, whisk together the melted butter and dark brown sugar until combined.
6. Beat in the eggs, corn syrup, vanilla, and salt until the mixture is velvety and smooth.
7. Fold in the chopped pecans, ensuring they are evenly distributed.
8. Pour the filling over the warm par-baked crust and spread it to the edges with a spatula.
9. Bake for 20–25 minutes until edges are bubbling and the top is a deep mahogany brown.
10. Remove from the oven and let the bars cool completely in the pan for at least 2 hours before slicing.