Pecan Pie Bars for Bluegrass

Pecan Pie Bars

1 ¼ cups butter, softened and divided
1 ½ cups granulated sugar, divided
3 cups all-purpose flour
½ teaspoon salt
4 eggs, slightly beaten
1 ½ cups light or dark corn syrup
2 teaspoons vanilla extract
2 ½ cups coarsely chopped pecans

In a large bowl, with mixer at medium speed, beat 1 cup butter and ½ cups sugar until creamy. At low speed, blend in flour and salt until mixture resembles coarse crumbs. Press dough firmly onto bottom of a lightly greased 15 ½-by-10 ½-by-1-inch jelly roll pan. Bake at 350 degrees for 25 minutes or until lightly gold on edges.
Melt remaining butter (1/4 cup); set aside. In large bowl with wire whisk, beat eggs (4), corn syrup (1 ½ cups), remaining sugar (1 cup), melted butter and vanilla (2 teaspoons) until well blended. Stir in pecans (2 ½ cups); pour mixture evenly over hot crust. Bake at 350 degrees for 25 minutes or until filling is firm around the edges and slightly firm in the center. Cool completely in pan on wire rack.
Cut into bars to serve.

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