Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Electric hand mixer or stand mixer (for crust)
- Rubber spatula
Step-by-Step Instructions
My first step is always to prep my pan, which saves so much frustration later. I line my 9×13 inch baking pan with a sheet of parchment paper, leaving an overhang on two sides. This creates a “sling” that lets me lift the entire batch of cooled bars out in one neat block for pristine cutting. A light spray of cooking oil on the pan before the parchment helps it stick. Then, I turn my oven to 350°F (175°C) to preheat.
Now, for the simple press-in crust. In my medium bowl, I combine the flour, softened butter, and granulated sugar. Using my electric mixer on low speed (or my fingers in a pinch), I mix until it comes together into a crumbly dough that holds together when pinched. I’ve learned that over-mixing can make the crust tough, so I stop as soon as it’s cohesive. I then press this dough firmly and evenly into the bottom of my prepared pan. I bake this crust alone for 15-18 minutes, just until the edges are very lightly golden. This partial baking, called “blind baking,” prevents a soggy bottom—a lesson I learned after a sadly mushy first attempt.
While the crust is baking, I whisk together the glorious filling. In my large bowl, I whisk the eggs until they’re just frothy. Then, I add the corn syrup, brown sugar, melted butter, vanilla, and salt. I whisk vigorously until the mixture is completely smooth and the brown sugar has dissolved. The smell at this stage is incredible—like liquid caramel. Finally, I gently stir in the pecan halves, coating every piece in that glossy syrup.(See the next page below to continue…)