Pecan Pie Cookie Bars

• BASE:
• 1/2 cup flour (plus 2 T. more for high
• altitude)
• 1/2 cup light brown sugar, packed
• 1/2 cup (1 stick) unsalted butter, softened
• 1/8 teaspoon salt
• TOPPING:
• 3/4 cup light brown sugar, packed
• 1/2 cup maple syrup
• 2 eggs
• 2 tablespoons flour
• 1/4 cup (1/2 stick + 2 tablespoons)
• unsalted butter, MELTED
• 1/8 teaspoon salt
• 2 teaspoons bourbon
• 1 teaspoon vanilla
• 1 3/4 cups pecans, coarsely chopped

1. Preheat oven to 350 degrees
2. Set aside an 8-inch square pan, UNGREASED
3. BASE: Mix together flour, brown sugar, butter, and salt in a food processor until crumbly and spreadable. With a spatula, spread mixture evenly over pan. Lay plastic wrap over the top and press firmly into place.
4. Remove the plastic.
5. Bake until lightly browned, about 18 minutes (2-3 minutes longer in high altitude). Watch. Don't overcook.
6. TOPPING:While the base is baking, combine the above topping ingredients- EXCEPT the
7. pecans-in a food processor and turn on until "just mixed together." Transfer to a bowl.
8. Stir in the pecans.
9. When the base is baked, remove it from the oven and EVENLY SPOON THE TOPPING over the hot base.
10. BAKE until the surface is slightly brown, about 25 minutes (28 minutes high altitude). Watch!
11. Cool completely on a rack, then refrigerate until cold and cut into squares. Keep in refrigerator and always serve cold. ENJOY!!!

base, flour, altitude, light brown sugar, unsalted butter, salt, light brown sugar, maple syrup, eggs, flour, unsalted butter, salt, bourbon, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/pecan-pie-cookie-bars-1213082 (may not work)