Layered Pecan Bars

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

2. In a medium mixing bowl, combine the flour, powdered sugar, and cold, cubed butter. Using a pastry cutter or your fingers, work the mixture until it resembles coarse crumbs and starts to come together.

3. Press the mixture evenly into the bottom of the prepared baking pan to form the shortbread crust. Bake in the preheated oven for 20-25 minutes or until lightly golden. Remove from the oven and let it cool slightly.

4. In a saucepan over low heat, combine the sweetened condensed milk, corn syrup, butter, and vanilla extract. Stir continuously until the butter is melted and the mixture is smooth and well combined.

5. Spread half of the chopped pecans evenly over the baked shortbread crust. Pour half of the caramel mixture over the pecans, spreading it out with a spatula to cover the nuts.

6. Repeat the process with the remaining pecans and caramel mixture, creating layers of pecans and caramel over the shortbread base.

7. Return the pan to the oven and bake for an additional 20-25 minutes, or until the caramel is bubbly and slightly set.

8. Remove the Layered Pecan Bars from the oven and let them cool in the pan for about 30 minutes. Then, transfer the bars to a wire rack to cool completely.

9. Once cooled, refrigerate the bars for at least 2 hours to allow the caramel to set completely.

10. When ready to serve, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares or bars of your desired size.