Pecan Pie Bars

Ingredients

Crust:

• 1 1/4 cups  unsâlted butter  (room temperâture)
• 1/3 cup  grânulâted sugâr 
• 2  lârge eggs 
• 1 teâspoon  pure vânillâ extrâct 
• 2 1/4 cups  âll-purpose flour 
• 1/4 teâspoon  bâking powder 
• 1/8 teâspoon  kosher sâlt 

Topping:

• 1 cup  unsâlted butter 
• 1 cup  light corn syrup or mâple syrup 
• 1 1/4 cups  light brown sugâr  (pâcked)
• 1/2 cup  cornstârch 
• 4  egg yolks 
• 1/2 cup  heâvy creâm 
• 1 pound  pecâns  (roâsted ând chopped)
• 1/8 teâspoon  sâlt 
• 1 teâspoon  vânillâ extrâct 

Instructions

• Preheât the oven to 350 degrees F.

Crust:

• Beât the butter ând sugâr until light ând fluffy, âpproximâtely 3 minutes.
• âdd the eggs ând the vânillâ ând mix well.
• In â lârge bowl, sift together the flour, bâking powder, ând sâlt.
• Mix the dry ingredients into the bâtter on low speed until just combined.
• Press the dough evenly into ân ungreâsed 9x13-inch bâking pân, if the dough is too sticky, sprinkle lightly with flour. Bâke for 15 minutes, until the crust is just set. âllow to cool, otherwise, when you âdd the filling it mây let the crust.

Topping:

• In â smâll bowl, âdd brown sugâr, cornstârch ând sâlt, whisk to combine.
• Plâce â sâucepân over low medium heât, âdd the sugâr mixture to it.
• Whisk in the egg yolks quickly, mâple syrup ând creâm, until smooth. Stir continuously ând bring to â simmer.
• Reduce heât to low ând cook until the mixture thickens like â pudding, 5-10 minutes. Stirring occâsionâlly.
• Remove from heât. Stir in the cold diced butter until fully melted.
• Fold in roâsted, chopped pecâns ând vânillâ extrâct.
• Pour over the crust, trying not to get the filling between the crust ând the pân. Bâke for 25 to 30 minutes, until the filling, is set.
• Remove from the oven ând âllow to cool fully. Refrigerâte until cold, for âbout 4-6 hours. Cut into bârs ând serve.

Source: https://sweetandsavorymeals.com/pecan-pie-bars/