# 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
13 - 1 cup semisweet chocolate chips
# How To:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing excess paper to overhang the 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 the 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 if using into the egg mixture until evenly distributed.
06 - Pour pecan mixture over the hot, partially baked crust and spread evenly. Return to oven and bake for 25 to 28 minutes until topping is just set and golden brown.
07 - Cool completely in the pan on a wire rack. Lift out using parchment paper overhang and cut into 16 bars with a sharp knife.
