° cooking spray
° 2 cups all-purpose flour
° ¾ cup cold unsalted butter, cubed
° ½ cup powdered sugar
° 1 teaspoon of salt
° 4 large eggs
° ⅔ cup light brown sugar
° ¼ cup salted butter, melted
° ¼ cup all-purpose flour
° ¾ teaspoon of salt
° ½ cup Golden Eagle syrup
° 3 cups pecans, chopped
*Step by step
Preheat oven 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper, leaving a 2 inch overhang on at least 2 sides. Spraying parchment paper with cook spray.
Combine flour, butter, powdered sugar and salt in a food processor and pulse 6 or 7 times to combine. Transfer mixture to lined pan and press into an even layer.
Bake in preheated oven until lightly browned, about 20 minutes. Transfer the mold to a wire rack.
Combine eggs, brown sugar, melted butter, flour and salt in a large bowl. Stir in syrup until well blended. Stir in pecans. Pour over the shortcrust pastry which is still warm.
Bake in preheated oven until filling is set, 25 to 30 minutes. Cool completely in the pan for at least 1 hour. Run a knife around the edge of the pan and remove using the parchment overhang. Cut into bars.