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Ingredients
  • subheading: SCALE 1x 2x 3x:
  • subheading: For the shortbread crust:
  • 113 gm (½ cup) unsalted butter, softened
  • 160 gm (⅔ cup, firmly packed) light brown sugar
  • 188 gm (1 ½ cups, spoon and leveled) all-purpose flour
  • ⅛ teaspoon kosher salt
  • subheading: For the pecan pie filling:
  • 56 gm (¼ cup) unsalted butter
  • 240 gm (1 cup) light corn syrup
  • 240 gm (1 cup, firmly packed) light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon, optional
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 280 gm (2 ½ cups) pecans, roughly chopped
  • 220 gm (1 cup) semisweet or dark chocolate chips
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