Pecan Pie Bars With Chocolate Drizzle
Servings 16
Ingredients
**Filling:**
- – 4 tablespoons butter
- – 2/3 cup brown sugar
- – 1 egg
- – 1 tablespoon vanilla bean paste
- – 1/2 cup dark corn syrup
- – 1/2 teaspoon salt
- – 1 tablespoon bourbon optional
- – Zest of one orange
**Nuts:**
- – 2.5 cups pecans
- – 1 cup chopped pecans
**Shortbread Crust:**
- – 2 cups salted butter room temperature
- – 1 1/3 cup confectioners’ sugar
- – 3 1/3 cups all-purpose flour
- – 1/2 cup cornstarch
- – 1 teaspoon salt
- – 1 teaspoon vanilla extract optional
**Assembly:**
- – 1/2 cup dark chocolate chips melted
- – Sea salt optional
Instructions
**Shortbread Layer:**
- Preheat your oven to 350°F.
- In the base of a stand mixer, cream together the softened butter and sugar until the mixture is pale and fluffy. Add the flour, cornstarch, and salt, and pulse until just combined.
- Press the shortbread dough into a parchment-lined 9×13 inch pan, forming an even layer.
- Bake for about 45 minutes until the crust is golden brown. Set aside to cool slightly.
**Filling:**
- In the bowl of a stand mixer or with a hand mixer, beat together the butter and brown sugar.
- Once well combined, add the egg and mix until fully incorporated.
- Add the vanilla, corn syrup, salt, bourbon, and orange zest. Mix well and set aside.
**Assembly:**
- Spread the whole and chopped pecans evenly over the shortbread crust.
- Pour the filling over the nuts, spreading it evenly.
- Bake at 350°F for 30 minutes, until the filling no longer jiggles when shaken.
- Allow the bars to cool completely.
- Once cooled, drizzle with melted dark chocolate and sprinkle with sea salt, if desired.