Crust ⁣⁣• 2 ⅓ cups all-purpose flour (291g) ⁣⁣• ½ cup light brown sugar (100g) ⁣⁣• 1 ½ teaspoons cornstarch ⁣⁣• ¾ teaspoon table salt ⁣⁣• 1 cup unsalted butter very cold and cubed (226g) ⁣⁣• 2 Tablespoons heavy cream

Pecan Pie Bar Topping ⁣⁣• ¼ cup unsalted butter melted and cooled (57g) ⁣⁣• 1 cup light brown sugar firmly packed (200g) (I prefer to use a blend of light and dark brown sugar) ⁣⁣• 3 Tablespoons all-purpose flour ⁣⁣• 3 large eggs room temperature preferred, lightly beaten ⁣⁣• 1 cup light corn syrup ⁣⁣• 1 ½ teaspoons vanilla extract ⁣⁣• ¾ teaspoons table salt ⁣⁣• 2 ½ cups chopped pecans (250g)

Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.

Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.

Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger.

Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.

Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.

Begin making your topping! Melt butter and set aside so it has some time to cool.

Add eggs, corn syrup, vanilla extract and salt and stir until completely combined.

Drizzle in melted butter and stir to combine.

Stir in chopped pecans.

Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed).

Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle or very barely jiggles when the pan is jostled. 

Allow to cool for 4-6 hours or overnight before removing from the pan and cutting and serving.