Pecan Bars

• 1 3/4 cups (250g) AP flour
• 6 tbsp white sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted

For the Topping:

• 3/4 cup (150g) light brown sugar
• 1/2 cup (155g) light corn syrup (important for texture)
• 7 tbsp unsalted butter, melted and still hot
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 cups (1 lb) pecan halves, toasted
• 1/2 tsp finishing salt

1. Preheat oven to 350º F.
2. Spray 9×13 baking pan with non-stick spray and line with parchment paper.
3. Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir until the ingredients come together. Spread and press the dough into an even layer across the bottom of the pan.
4. Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
5. Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches).
6. Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
7. Transfer to a rack to cool and sprinkle with the finishing salt.