# 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 - 1/2 teaspoon salt
→ Pecan Pie Filling
05 - 3 large eggs
06 - 1 cup packed light brown sugar
07 - 1 cup light corn syrup
08 - 2 tablespoons unsalted butter, melted
09 - 2 tablespoons bourbon
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves
→ Bourbon Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 tablespoons bourbon
15 - 1–2 tablespoons milk
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add all-purpose flour and salt; mix until a crumbly dough forms.
03 - Press the dough evenly into the prepared pan. Bake for 18–20 minutes until the surface is lightly golden.
04 - While the crust bakes, whisk together eggs, packed brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt in a large bowl until smooth. Stir in pecan halves.
05 - Pour the pecan filling evenly over the hot crust. Return to oven and bake for 25–28 minutes, or until the filling is set with a slight jiggle in the center.
06 - Allow bars to cool completely in the pan on a wire rack.
07 - Whisk together powdered sugar, bourbon, and 1 tablespoon milk until smooth. Add more milk as needed for a pourable consistency.
08 - Drizzle the glaze over cooled bars. Let set for 15 minutes, then lift from the pan using the parchment overhang and cut into 16 bars.
