### Instructions
#### To Make the Shortbread Crust:
1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually add the flour and salt, mixing until just combined and a soft dough forms.
4. Press the dough evenly into the bottom of the prepared baking pan. You can use your fingers or the bottom of a glass to get an even layer.
5. Bake for 15-20 minutes, or until the crust is lightly golden brown. Remove from the oven and set aside while you prepare the filling.
#### To Make the Pecan Filling:
1. While the crust is baking, melt the butter in a medium saucepan over low heat.
2. Remove from heat and stir in the brown sugar, granulated sugar, heavy cream, vanilla extract, and salt until well combined and smooth.
3. Whisk in the lightly beaten eggs until fully incorporated.
4. Stir in the chopped pecans until they are evenly coated in the filling mixture.
#### To Assemble and Bake:
1. Pour the pecan filling evenly over the warm, pre-baked shortbread crust.
2. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and lightly golden brown. A slight jiggle in the center is okay, as it will firm up as it cools.
3. Remove from the oven and let the bars cool completely in the pan on a wire rack before attempting to cut them. This is crucial for clean cuts!
4. Once cooled, use the parchment paper overhang to lift the entire slab of bars out of the pan.
5. Cut into squares or rectangles and serve!
### Short Tips
* **Don’t overmix the crust:** Overmixing can lead to a tough crust. Mix just until the dough comes together.
* **Cool completely:** Resist the urge to cut into the bars while they’re warm. The filling needs time to set properly.
* **Toasting pecans (optional):** For an even deeper nutty flavor, you can lightly toast your pecans in a dry skillet for a few minutes before adding them to the filling.
* **Storage:** Store Pecan Pie Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage!
