Pecan Pie Shortbread Bars

CRUST: Preheat oven to 350-degrees. Line a 9x13-inch bake pan with foil and spray the bottom and sides with baking spray. Set aside.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and mix until pale and creamy. Add in the granulated sugar, powdered sugar, flour and nutmeg. Mix on low until ingredients are incorporated, then increase speed and mix until dough starts to form into a ball.

Dump dough into prepared pan and evenly press shortbread dough into an even layer on the bottom of the pan. Bake crust in 350-degree oven for 20-minutes. While crust is baking, prepare the pecan pie filling. Pecan pie filling will be poured onto the crust while it is still hot.

PECAN PIE FILLING: Whisk the flour and brown sugar together in a large bowl. Add the eggs, one at a time, into the bowl. Mix each egg in thoroughly before adding the next egg. Mix in the vanilla extract, salt and corn syrup. Mix until ingredients are incorporated and there are no lumps. Set aside (pecans will be added just before pouring onto hot crust).

Once crust is baked, remove the crust from the oven. Whisk the pecan pie filling thoroughly, add the pecans, mix again and then pour the pecan pie filling over the hot crust, in an even layer.

Return pan to 350-degree oven and bake for an additional 25-30 minutes or until filling has set. Filling may wobble like jelly when shaken, but should not be runny. Remove pan from oven and set on counter to cool. Once bars have chilled to room temperature, put the pan in the refrigerator to chill for several hours, or overnight.

Once bars have chilled, remove the bars from the pan and cut into desired sized slices.