Salted Pecan Shortbread Squares

1-1/2 cups all-purpose flour
1 cup confectioners’ sugar
1/2 cup cornstarch
1 teaspoon sea salt
1 cup cold unsalted butter, cubed
filling:
3/4 cup unsalted butter, cubed
1-1/2 cups packed brown sugar
1/2 cup dark corn syrup
1/2 teaspoon sea salt
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
4 cups coarsely chopped pecans, toasted

Preheat oven to 350°. Line two 13×9-in. baking pans with foil, letting ends extend up sides of pan.

Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended.

Add butter; pulse until butter is the size of peas.

Divide mixture between prepared pans; press onto bottom of pans.

Bake 10-12 minutes or until light brown.

Cool on a wire rack.

For filling, melt butter in a large saucepan.

Stir in brown sugar, corn syrup and salt;
bring to a boil.

Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes.

Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans.

Spread over crusts.

Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks.
Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars.