Pecan Squares

 If you like a gooey sweet classic Pecan Pie, you'll love these little squares of awesomeness. They have a very similar buttery rich flavor as the pie, but sometimes it's more convenient to have something that doesn't need plates and forks in order to serve it. As my sister Cathy would say "We need some sort of picky-uppy dessert", and that's exactly what this is. And if you're making them for a holiday meal, you might already have several other kinds of pie, and this will add a little variety to your dessert table.
 I made them so long ago, I can't even remember where I got the recipe. I know I tried several different versions, probably stemming from Ina's. (Her recipe makes a TON, so I remember wanting to scale it down a bit). This is such a simple basic recipe, anyone can do it! While the crust is baking, you just stir the filling ingredients together and you're good to go. Easy!
 So, even if you're not making them for a holiday meal, keep these squares in mind the next time you need a picky-uppy dessert. Your family will love you for it!

Crust:
2 1/4 cups flour
1 cup 10x sugar
1 tsp vanilla
1 cup butter

Filling:
 3 eggs
1 cup Karo dark corn syrup
1 cup sugar
2 tbs melted butter
1 tsp pure vanilla extract
4 cups pecans
pinch salt

Place all crust ingredients in a food processor and pulse until it comes together into a dough. Press into 9x13 pan lined with parchment paper. Prick all over with a fork (to keep the crust from puffing up) and chill for 15 minutes. Place in a 350ºF oven for 15 minutes. While it's baking, make the filling.
Stir together all filling ingredients. Pour over hot crust. Bake for another 20-25 minutes. Let cool completely or chill before cutting into squares.


 Tips:
 For an extra decorative touch, after cutting them into squares, dip just one edge of each square into melted chocolate chips. You could also drizzle each one with a little melted white and/or milk chocolate chips. Just place them on a tray until the chocolate is set before serving.
 Be sure to leave a little excess parchment paper hanging over the sides of the pan. Then when it's finished baking and cooling, you can use the paper as a sling to lift the entire batch out of the pan in one piece. Now you can use a big knife to make perfect cuts without ruining your pan!