3 and 1/2 cups pecans, toasted and coarsely chopped
For the crust:
Preheat oven to 350 degrees (F). Line a 9x13 inch baking pan with parchment paper, allowing the sides to overlap. Spray the parchment paper and exposed pan with non-stick baking spray and set aside.
In the bowl of a food processor or blender, combine the flour, baking, salt, brown sugar, Stevia In The Raw®, and pecans; pulse until the mixture resembles a coarse meal, about 6 pulses. Add in the butter and pulse until the mixture is cohesive, about 8 pulses. Using a rubber spatula, scrape the mixture into the prepared pan. Pat the crust into an even layer and bake for 20 to 22 minutes, or until the crust is golden brown and it springs back when lightly touched.
While the crust is baking, make your filling. In a large add the melted butter, dark brown sugar, Stevia In The Raw®, corn syrup, molasses, vanilla, and salt; whisk well to combine. Add in the egg and egg yolks and whisk until combined.
Pour the filling over the warm crust, then sprinkle pecans evenly on top. Bake for 25 minutes, or until the top is brown and shiny. Cool bars in the pan, on a wire rack, for 2 hours before cutting.
Recipe by Baker by Nature at http://bakerbynature.com/pecan-pie-bars/