# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Pecan Pie Topping
05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 2/3 cup light corn syrup
08 - 2 tablespoons bourbon or milk
09 - 2 tablespoons unsalted butter, melted
10 - 1 1/2 teaspoons pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves
→ Optional Add-Ins
13 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the bottom of prepared pan. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon, melted butter, vanilla extract, and salt in a large bowl until smooth.
05 - Stir pecan halves and chocolate chips into the egg mixture until evenly combined.
06 - Pour pecan mixture over the hot, partially baked crust and spread evenly.
07 - Return to oven and bake for 25-28 minutes, or until topping is just set and golden brown.
08 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 bars.
