# 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 as substitute
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
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until crumbly dough forms.
03 - Press dough evenly into bottom of prepared pan. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, whisk together eggs, brown sugar, corn syrup, bourbon or milk, melted butter, vanilla extract, and salt in a large bowl until smooth.
05 - Stir pecan halves and chocolate chips into the topping mixture until evenly distributed.
06 - Pour pecan mixture over hot, partially baked crust. Spread evenly across entire surface.
07 - Return to oven and bake for 25 to 28 minutes until topping is just set and golden brown.
08 - Cool completely in pan on wire rack. Using parchment overhang, lift out entire sheet and cut into 16 bars with sharp knife.
