9 tbsp Sweet Cream Butter Olive Oil
1 ¾ cup All Purpose Flour
1/3 cup Sugar
2 tsp Coconut Chai Sugar Shaker
1/3 cup Pecans, Coarsely Chopped
2/3 cup firmly packed brown sugar
6 tbsp all-purpose flour
1 tsp Vanilla Bean Sea Salt or Thai Ginger Sea Salt
1 1/2 cups dark corn syrup
4 large Eggs
2 tsp Vanilla Bean Extract
1 1/2 cups coarsely chopped pecans
Heat oven to 350°F.
Combine 1 3/4 cups flour, olive oil, coconut chai sugar and sugar in bowl. Mix until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
Cool completely. Refrigerate 30 minutes. Cut into bars.