Ingredients
24
24 servings
- •baking spray
- •2 cups all-purpose flour
- •¾ cup cold unsalted butter, cubed
- •½ cup powdered sugar
- •1 teaspoon salt
- •4 large eggs
- •⅔ cup light brown sugar
- •¼ cup salted butter, melted
- •¼ cup all-purpose flour
- •¾ teaspoon salt
- •½ cup Golden Eagle syrup
- •3 cups pecans, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on at least 2 sides. Spray the parchment paper with baking spray.
- Combine flour, butter, powdered sugar, and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to the lined pan and press into an even layer.
- Bake in the preheated oven until lightly golden brown, about 20 minutes. Transfer pan to a wire rack.
- Combine eggs, brown sugar, melted butter, flour, and salt together in a large bowl. Mix in syrup until well combined. Stir in pecans. Pour over the still-warm shortbread crust.
- Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and pull out using the parchment overhang. Slice into bars.
Nutritional Facts
Per 24 servings
- Calories: 270
- Carbohydrate: 25g
- Fat: 18g
- Fiber: 2g
- Protein: 4g
- Sugar: 9g
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