Pecan Butter Tart Bars
Just like butter tarts but with a shortbread crust.
Ingredients
Base:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 3/4 cup chopped pecans
Top:
- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 2 tsp pure vanilla extract
- 2 tbsp all-purpose flour
- pinch salt
Instructions
- Preheat oven to 350 deg F.
- Line 9 inch square metal cake pan with parchment paper leaving 1 inch overhang. Set aside.
- In a large bowl, mix flour with brown sugar. Cut in butter with a pastry blender until moist and crumbly. Press into prepared pan.
- Bake for 10 minutes. Sprinkle with pecans and press lightly. Bake for another 5 minutes.
- In another bowl, beat together butter, brown sugar and corn syrup until smooth. Beat in eggs and vanilla. Stir in flour and salt. Pour over base.
- Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack.
- Cut into bars.
- Wrap and store in airtight container for 1 week or freeze up to 3 weeks.