Preheat oven to 350°F.

Line a 9x13” baking pan with parchment paper; spray pan lightly underneath paper for easy lifting later.

In a mixer (or by hand with a pastry blender), blend the flour and sugar.

Cut in the cold, cubed butter until mixture resembles coarse crumbs—pea-sized pieces are perfect.

Press the mixture evenly onto the bottom of your prepared pan.

Bake the crust for 20 minutes, until just starting to brown around the edges.

While the crust bakes, mix together the flour and brown sugar until no lumps remain.

Stir in eggs, vanilla, and salt.

Add corn syrup and mix until smooth; let mixture sit until crust is finished.

Taste your pecans! (Mary Katherine recommends fresh, quality pecans from a local company.)

Stir in 2 cups pecan pieces at the last minute, just before pouring.

As soon as the cookie base comes out of the oven (still hot), pour the pecan filling evenly over it.

Return pan to oven and bake for 40–50 minutes, at 350°F, until the filling is set (should barely jiggle in the middle). Check at 40 minutes.

Let bars cool completely, then chill in the refrigerator for 3–4 hours (or overnight) before slicing.

Use parchment paper to lift bars from the pan—makes cutting easier!

Bars will be rich, so Mary Katherine recommends slicing into small pieces.

Enjoy warm with ice cream, at room temp, or cold with a cup of coffee.

This is less sweet than traditional pecan pie, thanks to the cookie base.

Bars hold their shape well and are easy to pick up and eat after chilling.

Great for Thanksgiving, Christmas, or just any cozy gathering.