Pecan Pie Bars

Preheat the oven to 350°F. Line a 15x10" jelly roll pan with foil or parchment paper.

Make the crust: combine the flour, powdered sugar, and kosher salt in a bowl; cut in the softened unsalted butter until the mixture resembles coarse crumbs.

Press the crumb mixture evenly into the prepared pan and bake for 20 minutes, or until lightly browned. If desired, sprinkle the mini chocolate chips on top before baking.

While the crust bakes, prepare the filling: in a medium bowl whisk together the slightly beaten eggs, brown sugar, light‑color corn syrup, melted butter, and vanilla extract until smooth. Fold in the whole pecans, ensuring they are evenly coated.

Pour the pecan filling over the baked crust, spread it evenly, and return the pan to the oven. Bake for an additional 20 minutes, or until the filling is set and no longer jiggles.

Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift the bars out using the foil or parchment and cut into 24 bars (or 48 smaller pieces if preferred).