- cooking spray
- 2 cups all-purpose flour
- ¾ cup cold unsalted butter, cubed
- ½ cup powdered sugar
- 1 teaspoon of salt
- 4 large eggs
- ⅔ cup light brown sugar
- ¼ cup salted butter, melted
- ¼ cup all-purpose flour
- ¾ teaspoon of salt
- ½ cup Golden Eagle syrup
- 3 cups pecans, chopped
Step by step
Preheat oven 350 degrees F (175 degrees C).
Line a 9-by-13-inch pan with parchment paper, leaving at least two sides with a 2-inch overhang.
Putting cook spray on parchment paper.
In a food processor, pulse flour, butter, powdered sugar, and salt 6 or 7 times to mix.
Spread the mixture out evenly in a pan that has been lined.
Bake for about 20 minutes in an oven that has been heated.
Move the mold to a rack with wires.
In a large bowl, mix together the eggs, brown sugar, melted butter, flour, and salt.
Mix in the syrup until it is well mixed.
Add pecans and stir.
Pour over the still-warm shortcrust pastry.
Bake in a hot oven for 25 to 30 minutes, or until the filling is set.
Let it sit in the pan for at least an hour to cool completely.
Run a knife along the edge of the pan, and then use the overhanging piece of parchment to lift it out.
Bars were made.