Line an 8" x 8" baking pan with parchment paper on all sides. Set aside.
In the bowl of a food processor, combine the pecan shortbread cookies, butter and salt. Pulse several times until no large pieces of cookies remain, and the mixture clumps together. Pour the crust mixture into the prepared pan and use a flat-bottomed measuring cup to pack it into an even layer. Set in the refrigerator to set.
While the crust sets, make the pecan filling. Combine the brown sugar and corn syrup in a medium, heavy-bottom saucepan. Stir to combine. Cook over medium-high heat and bring to a boil. Allow the mixture to boil for 30 seconds before removing from the heat. Stir in the vanilla extract, salt and pecan pieces. Stir to combine, ensuring that the pecans are fully coated.
Quickly pour the mixture over your prepared crust, using a rubber spatula to spread into an even layer.
Refrigerate the bars for at least 1 hour or overnight. When ready to serve, lift the bars from the pan using the parchment paper as a "sling." Use a sharp knife to slice into 16 pieces. Enjoy!
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Line an 8" x 8" baking pan with parchment paper on all sides. Set aside.
In the bowl of a food processor, combine the pecan shortbread cookies, butter and salt. Pulse several times until no large pieces of cookies remain, and the mixture clumps together. Pour the crust mixture into the prepared pan and use a flat-bottomed measuring cup to pack it into an even layer. Set in the refrigerator to set.
While the crust sets, make the pecan filling. Combine the brown sugar and corn syrup in a medium, heavy-bottom saucepan. Stir to combine. Cook over medium-high heat and bring to a boil. Allow the mixture to boil for 30 seconds before removing from the heat. Stir in the vanilla extract, salt and pecan pieces. Stir to combine, ensuring that the pecans are fully coated.
Quickly pour the mixture over your prepared crust, using a rubber spatula to spread into an even layer.
Refrigerate the bars for at least 1 hour or overnight. When ready to serve, lift the bars from the pan using the parchment paper as a "sling." Use a sharp knife to slice into 16 pieces. Enjoy!
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