Pecan Pie Squares

Crust:


3/4 cup (12 Tbsp.) cold butter, cut in chunks

2 cups flour

1/3 cup sugar

1/4 tsp. salt (omit if using salted butter)


Filling:


4 large eggs

1 1/2 cups light corn syrup

1 1/2 cups sugar

3 Tbsp. butter, melted

1 1/2 tsp. vanilla

2 1/2 cups chopped pecans


Preheat oven to 350 degrees.  Generously spray a 13x9 inch pan with non-stick spray.   Combine flour and sugar, then cut in butter until there are coarse crumbs.  Press evenly into the pan bottom and partially up the sides and bake for 20 minutes or until lightly golden.


Meanwhile, combine the filling ingredients.  Spread the filling evenly over the partially-baked crust and return to the oven for an additional 25-30 minutes or until set.  Remove to a wire rack to cool.


When bars reach room temperature, cut around the perimeter to loosen, then cut into squares.  Store in the  refrigerator but serve at room temperature.