For the Crust:
2 and 1/3 cups all-purpose flour
1/2 cup light brown sugar, packed
1.5 teaspoons cornstarch
3/4 teaspoon salt
1 cup unsalted butter, cold
2 tablespoons heavy cream
For the Filling:
1/4 cup unsalted butter
1 cup light brown sugar, packed
3 tablespoons all-purpose flour
3 large eggs, room temperature
1 cup light corn syrup
1.5 teaspoons vanilla extract
3/4 teaspoon salt
2.5 cups chopped pecans
Preheat your oven to 350F (175C). Line a 9×13 baking dish with parchment paper or foil, allowing excess to hang over the sides to create a sling for removing the bars after baking.
In your food processor, combine 2 and 1/3 cups of all-purpose flour, 1/2 cup of firmly packed light brown sugar, 1.5 teaspoons of cornstarch, and 3/4 teaspoon of table salt. Pulse briefly to mix the ingredients.
Cut 1 cup of cold unsalted butter into small pieces and scatter them evenly over the top of your flour mixture. Pulse until the butter is incorporated into the flour, leaving pea-sized pieces of butter.
Pour in 2 tablespoons of heavy cream and pulse again until the dough is sandy, yet it clings together when pressed between your fingers.
Transfer the mixture to the prepared baking pan and press it into an even layer using the back of a spoon.
Bake in the preheated oven for about 25 minutes, or until the crust begins to turn light golden brown. As the crust bakes, you can start preparing the filling.
For the filling, start by melting 1/4 cup of unsalted butter and setting it aside to cool.
In a large bowl, whisk together 1 cup of packed light brown sugar and 3 tablespoons of all-purpose flour until no lumps remain.
Crack 3 large eggs into the sugar and flour mixture. Add 1 cup of light corn syrup, 1.5 teaspoons of vanilla extract, and 3/4 teaspoon of salt. Stir until completely combined.
Gradually drizzle in the cooled melted butter, stirring until thoroughly incorporated.
Stir in 2.5 cups of chopped pecans, making sure they’re evenly distributed in the mixture.
Once the crust is baked, pour the pecan filling over the warm crust. Use a spatula to evenly distribute the filling if needed.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and doesn’t jiggle when the pan is moved.
Allow the bars to cool completely, ideally for 4-6 hours or even better, overnight.