Gooey Pecan Pie Bars with a Shortbread Crust

Method

1. 1
   Preheat the oven to 350°f / 180°c. Place the pecans on a sheet pan.
2. 2
   Toast the pecans for 10 minutes, checking often and shaking the tray occasionally, until slightly darkened in colour and fragrant. Do not leave for too long or they will burn.
3. 3
   Remove from the oven and leave to cool completely, then finely chop and set aside to use in the filling.
4. 4
   Drop the oven temperature to 300°f / 150°c.
5. 5
   Grease and line a 9x13" (20x30cm) pan with parchment paper, leaving enough extending over the sides to help remove the bars after baking.
6. 6
   In the bowl of stand mixer fitted with the paddle attachment or in a medium bowl using an electric mixer, cream together the butter, powdered sugar, and vanilla until light and fluffy.
7. 7
   Add the flour and corn starch, and salt, and mix briefly to combine.
8. 8
   Press the shortbread into the prepared pan - I find that the easiest way to do this is to crumble it fairly evenly in the pan first, then press down using your hands. Smooth off with the bottom of a flat measuring cup or offset spatula. It will seem quite thin, provided you are using the right sized pan, this is fine.
9. 9
   Dock the shortbread base with the tines of a fork.
10. 10
    Bake the shortbread base for 30 minutes - the middle should look set and it should be lightly golden brown.
11. 11
    Remove from the oven and leave to stand on a wire rack while you prepare the filling for the pecan pie bars.
12. 12
    Increase the oven temperature to 350°f / 180°c.
13. 13
    In a medium bowl, combine the golden syrup, brown sugar, and melted butter. Whisk until combined. Add the eggs one at a time, whisking until well combined.
14. 14
    Add the heavy cream, apple cider vinegar, vanilla and salt and mix to combine.
15. 15
    Add the chopped pecans and stir to combine with a spatula.
16. 16
    Pour over the warm shortbread base and spread gently over the surface.
17. 17
    Bake the pecan pie bars for 25 minutes, checking after 20, until the edges are slightly golden brown and the filling appears set. It may puff up a tiny bit in the middle - this will go down when it comes out of the oven.
18. 18
    Remove from the oven and leave to cool completely in the pan. Remove using the parchment paper, then slice into pieces using a sharp knife.
19. 19
    Store in an airtight container at room temperature for up to 5 days.