Pecan Orange Cinnamon Slab

Ingredients

Preheat oven to 350°F.
Line a 15 x 10-inch pan with parchment and set aside.
On a large sheet of lightly floured parchment paper, roll dough large enough to cover entire pan, including sides. If dough gets sticky while rolling, return it to the refrigerator for 20-30 minutes. Once rolled, press dough into pan, ensuring it covers all sides and corners fully. Trim overhanging dough and set aside.
In a large saucepan, heat butter just until melted. Do not boil. Remove from heat and stir in sugars. Add corn syrup, vanilla, salt, orange zest, and cinnamon.
Whisk in eggs and to combine. Add liqueur.
Scatter pecan pieces evenly over rolled pie dough. Reserve pecan halves.
Pour 2/3 of filling over pecan pieces. Layer pecan halves. Using a ladle, pour remaining filling over pecan halves.
Place pan in oven and after 15 minutes lower heat to 325°F. Bake until center is set and no longer trembles, about 50 minutes.
Remove from oven and let cool in pan. Garnish with additional pecan pieces and fresh orange zest, if desired.
Cut into bars and serve. Store airtight for up to 3 days.