Pecan Pie Cookie Bars

Preheat oven to 350 degrees. Spray an 8X8 inch pan with cooking spray then line with parchment paper. The cooking spray will hold the parchment paper in its place.

Make shortbread crust: In a medium bowl combine 1 1/2 cups flour, 1/2 cup light brown sugar and 3 tablespoons confectioners' sugar. With a pastry cutter cut in 1/2 cup diced cold butter. When mixture resembles a course meal, pour into prepared baking pan. Firmly press mixture down into the bottom of pan with your hand or back of a spoon. Bake for 15-20 minutes or until crust is golden.

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

In a small/medium bowl combine 2 beaten eggs, 1/3 cup light corn syrup, 1/4 cup melted butter and 2 teaspoons of vanilla extract. Whisk until combined.

Mix egg mixture in with flour mixture and add 1 1/4 cups of chopped pecans. Pour over baked shortbread crust. Bake for 25-35 minutes. Allow to completely cool before serving.

Once completely cool, cut into desired shapes and enjoy!