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Pecan Squares


Be forewarned: these are really rich and really sweet (and really, really good!). They are even better a day or two after they are baked, when the flavors mellow--if they last that long!

Cookie Base

2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

Cookie Filling
About 1 cup pecan halves
2 large eggs
1/3 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
 

Preheat the oven to 350° F.

Stir the flour, 1/2 cup brown sugar, 1 cup butter, and 1 teaspoon vanilla in a medium bowl until mixture resembles very coarse crumbs. Press the dough evenly into an ungreased 13 x 9-inch baking pan. Arrange the pecan halves, flat side down, in a single layer over the dough.

Bake for 10 to 15 minutes or just until the edges are lightly golden and remove from the oven.

Meanwhile, whisk the eggs, melted butter, 1 cup brown sugar, corn syrup, and 1 tablespoon vanilla in a bowl until thoroughly blended.

Pour the mixture over the hot crust and bake another 20 to 30 minutes or just until the topping is set. Cool completely in the pan on a wire rack. For best flavor and texture, cover and refrigerate overnight before serving. Cut into bars. Store, covered, in the refrigerator.

Makes about 16 bars


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