•1¾ cups all purpose flour
•½ cup sugar
•¾ cup cold butter
For the top layer
•⅔ cup firmly packed brown sugar
•⅓ cup +1 tbsp flour
•4 large or extra large eggs
•1 tablespoon vanilla extract
•½ tsp salt
•1½ cups corn syrup, dark is best
•2 cups roughly chopped pecans, no need to toast the pecans
This recipe uses a 9×13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.
Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.