My husband practically begged me to make another pan of this for his work party. Takes only 4 ingredients.

If you prefer a thicker crust, use up to 1 1/2 tubes of sugar cookie dough and press it a bit thicker in the pan, adding a few extra minutes to the first bake so it sets. You can also swap the sugar cookie dough for refrigerated pie crust pressed into the pan, but keep in mind that changes the texture slightly from soft-cookie to more traditional pie. For a deeper, toastier flavor, lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, before stirring them into the brown sugar-butter mixture—just watch closely so they don’t burn. If you like a little salt to balance the sweetness, sprinkle a small pinch of flaky salt over the top of the bars right after they come out of the oven. To make cutting easier and cleaner, chill the cooled bars in the refrigerator for about 30 minutes before slicing, then let them come back toward room temperature before serving so the filling softens again. From a food safety standpoint, let the bars cool on the counter only until they reach room temperature, then store them covered; avoid leaving them out for more than about 2 hours in a very warm kitchen, since the buttery topping can soften and turn greasy. Use caution when cooking the brown sugar-butter mixture—it gets very hot, so keep children’s hands away from the stove, and never touch or taste the mixture until it has cooled. Always use clean utensils and a clean, dry pan to prevent sugar crystallization and scorching.