3 cups flour (all purpose)
¾ cup butter (soft)
1/3 cup sugar
½ teaspoon salt
1 ½ cups of sugar
1 ½ cups of corn syrup
3 tablespoons of butter, melted
1 ½ teaspoon of vanilla
2 ½ cups of chopped pecans
Heat the oven at 350 degrees F. Cover a 9x13 inches pan with aluminum foil (if you do not use the foil, once you are done baking the squares, the sugar will adhere to the sides and it will be difficult to cut the squares, to a point of destroying the recipe).
For the base - beat the flour, butter, sugar and salt in a bowl at low speed until the mixture is crumbly. I use my Kitchen Aid with the paddle attachment. Note: the mixture will be dry. if you want it to be a bit soft, ad some butter to it, but not much. Press the mixture on the pan and bake about 20 minutes. Don’t over bake the mixture, it can crack, it can get too crunchy also and the point of baking the mixture is to make all the ingredients come together to support the pecan filling (see below).
For the filling - Mix all the ingredients, low speed with your KA. Pour the mixture over baked base evenly. Bake for about 20 to 25 minutes. The filling has to be set. Don’t over bake it, or it will come out burnt. Cook the recipe and then cut into squares. Delish!