Preheat your oven to 180°C (160°C fan/gas mark 4) and line a 20cm square baking tin with parchment paper.

In a mixing bowl, combine the plain flour and icing sugar. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour and sugar mixture until it resembles fine breadcrumbs.

Press the mixture evenly into the bottom of the prepared baking tin. Prick the crust with a fork, then pop it in the fridge for 15 minutes.

After chilling, bake the crust in the preheated oven for 15 minutes until it turns golden brown.

While the crust is baking, prepare the filling. In a separate bowl, whisk together the eggs, golden syrup, granulated sugar, and vanilla extract until well combined.

Remove the crust from the oven and immediately sprinkle the chopped pecans evenly over the hot crust.

Pour the egg and syrup mixture over the pecans.

Return the baking tin to the oven and bake for an additional 20 minutes or until the filling is set and slightly golden on top.

Once done, remove the pecan pie bars from the oven and allow them to cool completely in the tin.

Once cooled, use the parchment paper to lift the pecan pie bars out of the tin. Cut them into 12 squares.