Ingredients:

  • 2 cups All-purpose flour
  • 1/2 cup Caster sugar (or fine granulated sugar)
  • 1/2 teaspoon Salt (for crust)
  • 1 cup (2 sticks) Cold unsalted butter, cubed (for crust)
  • 4 tablespoons Unsalted butter (for filling)
  • 1/2 cup Light brown sugar, packed
  • 3/4 cup Light corn syrup (or golden syrup)
  • 3 Large eggs, lightly beaten
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt (for filling)
  • 2 cups Pecan halves, divided

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the long sides (a 'sling') for easy removal. Lightly grease the parchment.
  2. In a large bowl or stand mixer, combine the flour, caster sugar, and 1/2 teaspoon of salt. Add the cold cubed butter. Mix on low speed or use fingertips until the mixture resembles coarse, pea-sized crumbs. Do not overwork the dough.
  3. Press the dough evenly into the prepared pan using the bottom of a measuring cup to ensure a firm, flat base. Place the pan in the freezer or fridge for a minimum of 30 minutes. Bake the chilled crust for 12–15 minutes, or until the edges are just beginning to turn pale golden. Remove and allow to cool slightly.
  4. In a saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar, corn syrup (or golden syrup), and 1/2 teaspoon of salt. Bring to a gentle simmer, stirring until the sugar is dissolved (about 2 minutes). Remove immediately from the heat.
  5. Allow the hot syrup to cool for 5 minutes. Slowly whisk the hot syrup into the lightly beaten eggs, pouring slowly and whisking constantly to prevent the eggs from scrambling. Stir in the vanilla extract. Fold in 1 1/2 cups of the pecan halves.
  6. Pour the pecan filling evenly over the warm, partially baked crust. Scatter the remaining 1/2 cup of pecan halves across the top. Return the pan to the 350°F (175°C) oven and bake for 20–25 minutes. The filling should be set around the edges but still have a slight wobble in the center.
  7. Remove the pan and place it on a wire rack. Allow the bars to cool completely to room temperature (2–3 hours). Do not rush this step, as the filling needs this time to set its structure.
  8. Once fully cooled and set, lift the bars out of the pan using the parchment sling. Cut into 16 uniform squares using a sharp, non-serrated knife. Wipe the knife clean between cuts for professional results.