Prep Time::20 mins
Cook Time::45 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 5 mins
Servings::24
Yield::1 9×13-inch pan
Ingredients
Shortbread Crust:
baking spray
2 cups all-purpose flour
¾ cup cold unsalted butter, cubed
½ cup powdered sugar
1 teaspoon salt
Pecan Pie Filling:
4 large eggs
⅔ cup light brown sugar
¼ cup salted butter, melted
¼ cup all-purpose flour
¾ teaspoon salt
½ cup Golden Eagle syrup
3 cups pecans, chopped
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.
Cook's Note:
If you don't have Golden Eagle Syrup, measure equal parts honey, light corn syrup, and dark corn syrup into a 1/2-cup measure.