10tablespoons(5 oz) salted butter, at room temperature
1/3cupbrown sugar
1/4cupgranulated sugar
1teaspoonvanilla extract
1 1/2cupsall-purpose flour
Filling
1 - 14 ozcan sweetened condensed milk
1/2cupbrown sugar
3eggs, room temperature
1teaspoonvanilla bean paste
1/2teaspoonfine sea salt
2 1/2cupschopped pecans
flaky sea salt
Instructions
Crust
Grease and line an 8x8 baking pan with parchment paper. Leave a bit of overhang for easy removal.
Beat the butter and sugar together in the bowl of a stand mixer or with a hand mixer. Beat for about 5 minutes, until the butter and sugar are very fluffy. Add the flour and vanilla and beat until just mixed. Press into an even layer in the prepared pan and chill 1 hour.
Preheat an oven to 350 F.
Prick the crust all over with a fork. Bake for 20 minutes, until golden brown and slightly puffed. Cool to room temperature.
Filling
Lower the oven temperature to 325 F.
In a mixing bowl, whisk together the sweetened condensed milk, eggs, vanilla, brown sugar, and salt until smooth. Stir in the chopped pecans. Pour the filling over the cooled crust.
Bake for 50-55 minutes, until the edges are puffed but the middle is still slightly jiggly. Remove from the oven and sprinkle the top with flaky sea salt, if desired.
Cool the bars for 1 hour at room temperature and then refrigerate for 2 hours before cutting and serving.