Pecan Pie Bars

• CRUST
• 2 1/2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup chopped toasted pecans
• 1/2 teaspoon kosher salt
• 1 cup butter, cubed
• Vegetable cooking spray
• FILLING
• 3/4 cup cane syrup
• 1/2 cup firmly packed dark brown sugar
• 6 tablespoons heavy cream
• 6 tablespoons butter
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3 cups coarsely chopped toasted pecans

1. Prepare Crust: Preheat oven to 350u0b0. Pulse flour and next 3 ingredients in a food processor 8 to 10 times or until thoroughly combined and pecans are finely chopped; add butter, and pulse 8 or 9 times or until mixture resembles coarse meal. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture onto bottom of prepared pan.
2. Bake at 350u0b0 for 20 to 25 minutes or until lightly browned. Cool completely on a wire rack (about 25 minutes).
3. Prepare Filling: Bring syrup and next 4 ingredients to a boil in a large saucepan over medium heat, stirring constantly until butter melts and mixture is smooth; boil, stirring constantly, 1 minute. Remove from heat, and stir in vanilla and 3 cups coarsely chopped toasted pecans. Pour hot filling over cooled crust.
4. Bake at 350u0b0 for 14 to 16 minutes or until filling bubbles in center. Cool bars completely in pan on a wire rack (about 1 hour). Chill bars 1 hour before cutting.

flour, powdered sugar, pecans, kosher salt, butter, vegetable cooking spray, filling, cane syrup, brown sugar, heavy cream, butter, kosher salt, vanilla, pecans

Taken from www.myrecipes.com/recipe/pecan-pie-bars-2 (may not work)