Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. Line the pan with parchment paper and spray the parchment lightly with baking spray to prevent sticking.
In a large mixing bowl, combine 1 cup softened butter and ½ cup brown sugar. Using an electric mixer, beat the mixture for about 3 minutes until it becomes light and fluffy.
Add 1½ teaspoons vanilla extract and 1 tablespoon water to the butter mixture. Mix until well combined.
Reduce the mixer speed and gradually add the flour. Continue mixing until the mixture forms coarse crumbs.
Transfer the dough to the prepared baking pan. Press it evenly into the bottom of the pan using your hands or an offset spatula to create a smooth crust layer.
Bake the crust in the preheated oven for 15 minutes, or until it becomes lightly golden. Remove from the oven and set aside while preparing the topping.
In a medium saucepan over medium-high heat, add the remaining 1 cup butter, 1½ cups brown sugar, and corn syrup. Stir constantly until the butter melts and the ingredients combine smoothly.
Bring the mixture to a gentle boil and continue stirring for about 3 minutes. The mixture should become slightly thick and bubbly.
Remove the saucepan from the heat. Carefully stir in the heavy cream and remaining vanilla extract until fully incorporated.
Add the chopped pecans to the caramel mixture and stir until all the pecans are evenly coated.
Pour the pecan mixture evenly over the partially baked crust, spreading it gently to cover the entire surface.
Return the baking dish to the oven and bake for 25 minutes, until the topping is bubbling and set.
Remove the pan from the oven and allow the bars to cool completely in the pan. This step helps the topping firm up for easy slicing.
Once cooled, lift the bars out using the parchment paper, slice into squares, and serve.
Enjoy!
