It's been a really long week and I wanted pecan pie, but couldn't be bothered to make pie crust, so improvised a bar variation instead. The crust can be a bit delicate, so be careful when pouring the filling in. I ended up with one corner that had no crust at all!

Ingredients
Crust
* 1-1/2 cups flour (I use 1 cup AP, 1/2 cup whole wheat)
* 1/2 cup (4 oz) cold butter, cubed
* 1/4 cup brown sugar
* 1/4 tsp salt

Filling
* 2-1/2 cups pecans, chopped
* 1-1/2 cups brown sugar
* 1/2 cup (4 oz) butter
* 3/4 cup light corn syrup
* 2 tsp vanilla
* 1 tsp orange zest (or more)
* 1/4 tsp salt
* 3 eggs

Directions
1. Grease a 9x13 inch pan with a bit of the butter and preheat oven to 325F.
2. Blend all the dry ingredients of the crust together, then knead in butter with your fingers or a food processor, until crumbly and clumps together. You can add a bit of ice water at the end if it feels too dry.
3. Press the crust evenly into the pan, then cover evenly with the chopped pecans.
4. For the filling, melt 1/2 cup butter in a pan and whisk in the brown sugar until smooth.
5. Remove from heat and whisk in the corn syrup, vanilla, orange zest, and salt. Lightly beat the eggs and then whisk them in as well.
6. Drizzle the filling gently over the pecans to avoid disrupting the crust, then bake for 50-60 minutes or until set. Over bake these if you aren't sure, to keep them from being runny.
7. Allow to fully cool, then cut into bars.