Chocolate Chip Pecan Pie Shortbread Bars

• 1 cup of light brown sugar (200g)
• 1 teaspoon of salt (6g)
• 1 teaspoon of vanilla extract (4g)
• ½ cup of salted butter (113g)
• 2 eggs (100g for two large eggs)
• 1 cup of chopped pecans (120g)
• 1 cup of chocolate chips (175g)

• 1 cup of salted, melted butter (approx. 230g)
• 1 cup of light brown sugar (230g)
• 1 teaspoon of vanilla extract (6g)
• 2 and ½ cups of all purpose flour (320g)
• 1 teaspoon of salt (6g)

Start by preheating my oven to 350 degrees F (177C). Start with the shortbread cookie dough first by browning the butter. In a small pan, over medium-heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. In a large bowl, Add in the browned butter, sugar, salt, vanilla extract and flour and mixed this together until the shortbread cookie dough formed.

Line an 8x8 baking pan with parchment paper and pressed the cookie dough into the bottom of this pan, allowing the dough to lightly cover the sides of the pan as well. Then Make the pecan pie filling, starting with also browning the butter for this. Once the butter was an amber brown, in a large bowl, Add in the butter, sugar, salt, and vanilla extract. Mix this together for 2 minutes, then Whisk in the two eggs for another minute.

Once this batter was well combined Add in the chopped pecans and chocolate chips and folded this into the batter. Add the pecan pie filling on top of the shortbread base and baked this for 25-35 minutes. I knew it was done baking when the top was a deep golden brown and the middle only lightly jiggled.

Recommended letting this set for at least 3-4 hours, or even overnight in the fridge before cutting in and enjoying.