Even better than pecan pie!
Crust
1 3/4 all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup coarsely chopped pecans
Filling
1 1/2 cups dark corn syrup
2/3 cup firmly packed brown sugar
4 eggs
6 tablespoons all-purpose flour
teaspoons vanilla
1 teaspoon salt
1 1/2 cups coarsely chopped pecans
Directions
Heat oven to 350°F. Combine 1 3/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
Press crust mixture evenly onto bottom of ungreased, 13x9-inch baking pan. ( I prefer to line my pan with parchment - you can just lift the bars out and slice easily). Bake for 18 to 20 minutes or until edges are very light golden brown.
Combine all filling ingredients except 1 1/2 cups pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 30 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool; cut into bars.
