Ingredients
Equipment
Method
- Preheat your oven to 350°f / 180°c. Place the pecans on a sheet pan and toast for 10 minutes, checking often and shaking the tray occasionally, until slightly darkened and fragrant. Remove from the oven, let cool completely, then finely chop and set aside for the filling.
- Reduce the oven temperature to 300°f / 150°c. Grease and line a 9x13" (20x30cm) pan with parchment paper, leaving enough overhang to lift the bars out later. In a stand mixer bowl with the paddle attachment, or in a medium bowl with an electric mixer, cream together the butter, powdered sugar, and vanilla until light and fluffy.
- Add the flour, corn starch, and salt. Mix briefly until just combined. Press the shortbread mixture evenly into the prepared pan. You can crumble it in first, then press down with your hands or the bottom of a measuring cup. Dock the base with a fork.
- Bake the shortbread base for 30 minutes, until the middle looks set and is lightly golden brown. Remove from the oven and let it cool on a wire rack while you prepare the filling.
- Increase the oven temperature to 350°f / 180°c. In a medium bowl, combine the golden syrup, brown sugar, and melted butter. Whisk until combined. Add the eggs one at a time, whisking well after each addition.
- Stir in the heavy cream, apple cider vinegar, vanilla, and salt. Add the chopped pecans and mix to combine with a spatula. Pour this filling over the warm shortbread base and spread gently.
- Bake for 25 minutes, checking after 20 minutes. The edges should be slightly golden brown and the filling should appear set. It might puff slightly in the middle, but will settle as it cools. Remove from the oven and let cool completely in the pan. Lift out using the parchment paper and slice into bars with a sharp knife. Store in an airtight container at room temperature for up to 5 days.
Notes
These bars are best stored at room temperature in an airtight container for up to 5 days. They are perfect for making ahead for holidays or gatherings.