INGREDIENTS
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•Shortbread Crust:
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•4 sticks butter, softened
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•1 c. confectioners’ sugar
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•½ t. salt
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•2 ½ c. all-purpose flour
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•Filling:
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•1 stick butter, melted and cooled
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•⅔ c. corn syrup
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•1 c. packed light brown sugar
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•4 t. vanilla
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•2 c. chopped pecans
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•1 t. salt
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•2 eggs