Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, cream together the softened butter, 1/2 cup of granulated sugar, flour, and salt until the mixture looks like coarse crumbs. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 15 minutes or until the edges just start to turn a light golden brown.
- While the crust bakes, whisk together the eggs, light corn syrup, brown sugar, and vanilla extract in a large bowl until smooth. Stir in the chopped pecans and the semi-sweet chocolate chips. Ensure the pecans are evenly coated with the syrup mixture so every bar has plenty of crunch.
- Once the crust is ready, remove it from the oven and immediately pour the pecan and chocolate mixture over the hot crust. Use a spatula to spread the nuts and chocolate chips evenly to the edges. Return the pan to the oven and bake for an additional 25 to 30 minutes. The filling should be set around the edges but still have a very slight jiggle in the center.
- Remove the pan from the oven and place it on a wire rack. It is crucial to let the bars cool completely in the pan before attempting to slice them. This cooling period allows the filling to firm up. For the cleanest cuts, place the cooled pan in the refrigerator for one hour. Use the parchment paper overhang to lift the entire block out of the pan and slice into 16 even squares.
- Cook Time: 1 hour 5 minutes