Pecan Pie Bars

Delicious and easy-to-make pecan pie bars with a buttery shortbread crust and gooey caramel filling, perfect for gatherings.

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Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a food processor, combine diced cold butter, sugar, flour, chopped pecans, and salt. Pulse until it clumps into a ball.
Press the crust mixture evenly into the pan, ensuring it reaches the corners and sides, and is pressed up at least 1 inch.
Bake for 30 minutes, pressing down any puffy areas halfway through. Let cool.
Whisk together melted butter, brown sugar, eggs, corn syrup, vanilla, and salt until blended. Stir in toasted pecans.
Pour the filling over the cooled crust.
Bake for another 30 minutes until the filling jiggles slightly in the center. Cool completely at room temperature, then chill for at least 2 hours, preferably overnight.
Lift out and slice into squares. Serve with powdered sugar or flaky sea salt, if desired.

For variations, try adding chocolate chips or using maple syrup instead of corn syrup.