Grease a 9x13 inch baking pan with nonstick spray. Line the bottom with parchment paper, leaving 2 “handles” on the side so you can easily lift the paper with the bars out of the pan after baking. Set aside.

Make the crust: In a small bowl, whisk together the egg and ice cold water. Set aside.

Add flour, sugar, and ½ teaspoon kosher salt to the bowl of your food processor. Pulse a few times to combine the dry ingredients.

Add 10 tablespoons cubed butter to the food processor. Pulse again until the mixture forms a pea-sized crumb.

Slowly pour in the egg mixture. Pulse a few more times until the dough comes together in a ball.

Add the dough to the prepared baking pan.

Press it out until it covers the bottom of the pan from edge to edge, you may need to add the dough in pieces throughout the pan, then use your hands to press it all together.

Place crust in the freezer to chill for about 10 minutes.

Meanwhile, preheat oven to 325 degrees F.

Bake crust for 15 minutes, or until it has set.

In a large saucepan, add brown sugar, corn syrup, 12 tablespoons butter, heavy cream, and ¼ teaspoon salt. Bring to a boil, reduce heat to low, and simmer for 2 minutes.

Remove from heat and stir in vanilla and pecans.

Pour the hot filling over the crust.

Bake for 20-25 minutes, or until bubbly and a caramel-like color.

Cool to room temperature before slicing.