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1
Preheat oven to 375F Line a 9-inch square baking dish with foil.
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2
FOR THE CRUST: In a food processor, pulse flour, sugar, and salt to combine.
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3
Add butter; pulse until mixture resembles coarse meal.
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4
Add egg; pulse just until a dough forms.
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5
Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides.
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6
Freeze until firm, about 15 minutes.
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7
Prick bottom of dough; bake until lightly golden, 22-25 minutes.
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8
Let cool while preparing filling.
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9
MAKE THE FILLLING: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.
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10
Remove pan from heat.
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11
Whisk in cream and salt; mix in pecans.
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12
ASSEMBLE AND BAKE: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).
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13
Bake until bubbling and amber-colored, 18-22 minutes.
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14
Cool completely in pan.
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15
Using foil, lift cake from pan; peel off foil.
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16
With a sharp knife, trim edges (if desired).
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17
Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars,.
