Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time–making it perfect for the holidays! Google “Sugar Spun Pecan Pie Bars” or get the recipe here: sugarspunrun.com/pecan-pie-bars INGREDIENTS:⁣⁣⁣⁣⁣⁣⁣ Crust • 2 ⅓ cups all-purpose flour (291g) • ½ cup light brown sugar (100g) • 1 ½ teaspoons cornstarch • ¾ teaspoon table salt • 1 cup unsalted butter very cold and cubed (226g) • 2 Tablespoons heavy cream Pecan Pie Bar Topping • ¼ cup unsalted butter melted and cooled (57g) • 1 cup light brown sugar firmly packed (200g) (I prefer to use a blend of light and dark brown sugar) • 3 Tablespoons all-purpose flour • 3 large eggs room temperature preferred, lightly beaten • 1 cup light corn syrup • 1 ½ teaspoons vanilla extract • ¾ teaspoons table salt • 2 ½ cups chopped pecans (250g) INSTRUCTIONS: Find the full list of instructions on my website using...