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Ingredients
  • subheading: For the shortbread crust:
  • 2 cups (9oz/255g) all-purpose flour
  • ½ cup (3.5oz/100g) granulated sugar
  • ¾ teaspoon kosher salt
  • ¾ cup (6oz/ 170 g) unsalted butter cut into pieces
  • subheading: For the pecan filling:
  • 2 cups chopped pecans
  • ¾ cup (3.5oz/ 100 g) dark brown sugar
  • 2 tablespoons all-purpose flour
  • Pinch kosher salt
  • 4 large eggs
  • 2 teaspoons vanilla bean paste or extract
  • 1 cup light corn syrup
  • Extra pecan halves, for placing on top of the bars
Steps
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