Ingredients
Method
- Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces.
- Press the mixture firmly into prepared pan using the bottom of a measuring cup. Bake for 18-20 minutes until edges are just beginning to turn golden.
- While base bakes, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt in a large bowl until smooth and glossy.
- Fold in chopped pecans and chocolate chips, making sure they're evenly distributed throughout the mixture.
- Remove partially baked base from oven and pour chocolate pecan mixture over the warm base, spreading gently to corners.
- Return to oven and bake for 25-30 minutes until center is just set but still has a slight jiggle when gently shaken.
- Cool completely for at least 2 hours, then lift out using parchment overhang and cut into squares with a sharp knife, cleaning knife between cuts.
Notes
Make the shortbread base a day ahead and store covered at room temperature for easier slicing. Let bars cool completely for at least 2 hours before cutting. Store covered at room temperature for up to 4 days, refrigerate for up to a week, or freeze individual wrapped bars for up to 3 months. Don't substitute honey for corn syrup as it changes texture significantly.