Pecan Pie Cookie Bars

Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper.

To make the shortbread crust, mix 1 1/2 cups of flour, 1/2 cup of light brown sugar, and 3 tablespoons of confectioners' sugar in a medium bowl. Stir in 1/2 cup of melted butter until the mixture resembles coarse crumbs. Transfer the mixture into a prepared baking pan, pressing it firmly into the bottom with your hand or the back of a spoon. Bake for 15-20 minutes, or until the crust is golden brown.

While the crust bakes, prepare the pecan pie top layer: In a large bowl, mix together 1/2 cup of light brown sugar, 1/4 cup of granulated sugar, 3 tablespoons of confectioners' sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a medium bowl, whisk together 2 beaten room-temperature eggs, 1/3 cup of light corn syrup, 1/4 cup of melted butter, and 2 teaspoons of vanilla extract until the mixture is smooth and well combined.

Combine the egg mixture with the flour mixture, then fold in 1 1/2 cups of chopped pecans.

Pour the mixture over the baked shortbread crust.

Bake for 25 to 35 minutes, or until the center is fully set and beautifully golden brown.

Allow to cool completely on a baking rack before cutting.

Once completely cooled, slice into your preferred shapes and enjoy!

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