1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) packed brown sugar
1/2 cup (125 mL) cold butter, cubed
3/4 cup (175 mL) chopped pecans
1/4 cup (50 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) corn syrup
2 tsp (10 mL) vanilla
2 tbsp (25 mL) all-purpose flour
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
Base: In large bowl, mix flour with brown sugar. With pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 minutes.
Meanwhile, in bowl, beat butter, sugar and corn syrup until smooth; beat in eggs and vanilla. Stir in flour and sa< pour over base. Bake until darkened and slightly jiggly when shaken, about 20 minutes. Let cool on rack. (Make-ahead: Wrap and store in airtight container for up to 1 week or freeze for up to 3 weeks.) Cut into bars.
Note: Made these bars for our 1st Book Club meeting at my place last night. It was a success.