Ingredients

Crust:

1 cup (5 ounces) all-purpose flour

1/3 cup packed (2 1/3 ounces) light brown sugar

1/4 cup pecans, toasted and chopped coarse

1 teaspoon salt

1/4 teaspoon baking powder

6 tablespoons unsalted butter, cut into 1/2‑inch pieces andchilled

Filling:

1/2 cup packed (3 1/2 ounces) light brown sugar

1/3 cup light corn syrup

4 tablespoons unsalted butter, melted and cooled

1 tablespoon bourbon

2 teaspoons vanilla extract

1/2 teaspoon salt

1 large egg

1 3/4 cups pecans, chopped coarse

Preparation

  1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling by folding two long sheets of aluminum foil so that they are as wide as 8‑inch square baking pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set aside.
  2. Process flour, sugar, pecans, salt, and baking powder together in food processor until combined, about five pulses. Sprinkle butter over top and pulse until mixture is pale yellow and resembles coarse cornmeal, about eight pulses.3. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 20 to 24 minutes.
  3. For the filling: Meanwhile, whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.
  4. Spread filling evenly over crust and sprinkle with pecans. Bake bars until top is brown and cracks start to form across surface, 25 to 30 minutes, rotating pan halfway through baking.
  5. Set pan on wire rack and let bars cool completely, about two hours. Remove bars from pan using foil, cut into squares, and serve.