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1. For the crust: Adjust oven rack to middle position and heat
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oven to 350 degrees. Make foil sling by folding two long sheets
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of aluminum foil so that they are as wide as 8inch square
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baking pan. Lay sheets of foil in pan perpendicular to one
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another, with extra foil hanging over edges of pan. Push foil
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into corners and up sides of pan, smoothing foil flush to pan.
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Grease foil and set aside.
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2. Process flour, sugar, pecans, salt, and baking powder
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together in food processor until combined, about five pulses.
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Sprinkle butter over top and pulse until mixture is pale yellow
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and resembles coarse cornmeal, about eight pulses.3. Sprinkle mixture into prepared pan and press into even layer
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with bottom of measuring cup. Bake crust until fragrant and
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beginning to brown, 20 to 24 minutes.
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4. For the filling: Meanwhile, whisk sugar, corn syrup, melted
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butter, bourbon, vanilla, and salt together in large bowl until
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sugar dissolves. Whisk in egg until combined.
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5. Spread filling evenly over crust and sprinkle with pecans.
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Bake bars until top is brown and cracks start to form across
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surface, 25 to 30 minutes, rotating pan halfway through baking.
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6. Set pan on wire rack and let bars cool completely, about two
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hours. Remove bars from pan using foil, cut into squares, and
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serve.
