Ingredients
Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed

Filling:
2 eggs
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
2-4 cups pecans, chopped (I used 4 cups, the original recipe called for 1 1/2 cups…)

Instructions
1. Preheat oven to 350*F. Line a 9 by 12-inch baking dish with aluminum foil. 

2. Combine flour, sugar and salt in food processor.  Add butter and process until coarse crumbs form.  Transfer mixture to dish and press into a smooth crust.  Poke several holes in the crust with fork.  Bake 18-20 minutes or until light golden brown. 

3. In a large bowl, beat eggs and add sugar, corn syrup, butter, vanilla, and salt.  Mix until smooth.  Add pecans and stir until pecans are well coated.  Pour filling into pre-baked crust and bake for 20 minutes or until filling is set. 

4. Cool on rack until completely cool, about 1 hour.  Use foil to lift bars out of dish and cut into squares. 



Comments
This recipe is from My Story.  The original recipe called for a mere 1 1/2 cups of pecans which just did not cut it for me.  I ended up using the entire bag I had, which was a whopping 4 cups.  I’m so glad I made that change because these were perfectly pecan-y.  I had initially planned on taking these to share with choir friends, but, at the last minute, I decided that I didn’t want to share.  They’re just that good.