1 Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides. Lightly grease the parchment with nonstick cooking spray.
2 Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the flour and salt, and mix until the mixture becomes sandy crumbs.
3 Spread out the shortbread crumbs into the prepared pan. Using your fingers or the back of a measuring cup, press down the shortbread crust into an even layer. Bake at 350°F for 15 minutes, or just until the edges turn golden brown.
4 Pecan Pie Filling: In a large mixing bowl, whisk together the corn syrup, molasses, and melted butter. Mix in the eggs, brown sugar, flour, vanilla, and salt until well combined. Fold in the chopped pecans.
5 Pour the pecan filling onto the baked crust. Return the bars to the oven and bake for an additional 25-30 minutes, or until the mixture is set and no longer liquidy in the center. The top should be a deep golden brown.
6 Allow the bars to cool completely. Cut into squares, serve, and enjoy!
