1 1⁄2 cups all-purpose flour 1⁄3 cup powdered sugar 1 cup (2 sticks) cold unsalted butter, cut into pieces 1⁄8 teaspoon salt
3 large eggs 3⁄4 cup dark corn syrup 1⁄3 cup bourbon 1⁄3 cup granulated sugar 1 tablespoon all-purpose flour 1⁄2 teaspoon vanilla extract 2 cups (about 8 oz) pecans, coarsely chopped
Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing overhang on two sides to easily lift out bars later.
In a large bowl, mix together the flour, powdered sugar, butter and salt until mixture resembles coarse crumbs. Firmly press crumb mixture into the prepared pan. Bake for 15-18 minutes until lightly browned. Allow to slightly cool while preparing filling.
In another bowl, whisk together eggs, corn syrup, bourbon, granulated sugar, flour and vanilla until well blended. Stir in pecans. Pour mixture over the baked crust.
Bake for 25-30 minutes until filling is set. Allow to fully cool in pan, about 2 hours, before cutting into bars. Grab parchment overhang and lift bars out of pan before slicing. Store covered at room temperature for up to 1 week.