1¼ cups (2½ sticks) butter, room temperature
6 tbsp sugar
2 large eggs
1½ tsp vanilla
2¼ cups flour
¼ tsp baking powder
⅛ tsp salt
Pecan Pie Topping:
½ lb (2 sticks) butter
½ cup light corn syrup
1½ cups light brown sugar
2 tbsp heavy cream
1 lbs pecans, chopped
Preheat oven to 350º
Cream butter and sugar, add eggs and vanilla.
Sift dry ingredients together and add to creamed mixture.
Press the dough evenly onto an ungreased 9x13" baking pan. It will be very sticky so sprinkle the dough and your hands lightly with flour.
Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
Combine butter, corn syrup and brown sugar and cook over low heat until the butter is melted, stirring constantly. Bring to a boil for 3 minutes. Remove from heat and stir in the cream and pecans.
Pour over the crust, trying not to get the filling between the crust and the pan.
Bake for 25-30 minutes, until the filling is set.
Allow to cool. Cover with plastic wrap and refrigerate until cold. Cut into bars.