Instructions

1. Line a 8 x 8 square pan with parchment paper on all sides. Set aside.
2. In a food processor combine the pecan shortbread cookies, butter and salt and pulse until it clumps together and no large pieces of cookies remain. Press the mixture into your prepared pan, using a flat bottomed measuring cup to pack it into an even layer. Place in the fridge to set.
3. While the crust sets, make the pecan filling. Combine the brown sugar and corn syrup in a medium size, heavy bottom saucepan and stir to combine. Cook over medium-high heat and bring to a boil. Allow the mixture to boil for 30 seconds before removing from the heat. Stir in the vanilla extract, salt and pecan pieces, and fold together to fully coat the pecans in the mixture.
4. Quickly pour the mixture over your prepared crust, using a rubber spatula to spread into an even layer.
5. Place in the fridge to set for at least 1 hour or overnight. When ready to serve, use a sharp knife to slice into desired size pieces. Enjoy!