Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine the all-purpose flour, granulated sugar, and 1/2 teaspoon of salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs.

Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.

Bake the crust for 15 to 18 minutes, or until the edges are very lightly golden.

While the crust bakes, prepare the filling. In a large bowl, whisk the eggs until smooth.

Add the brown sugar, corn syrup, vanilla extract, and 1/4 teaspoon of salt to the eggs. Whisk until the mixture is well combined and smooth.

Stir in the chopped pecans until they are evenly coated with the liquid mixture.

Once the crust is done, remove it from the oven and immediately pour the pecan filling over the hot crust. Spread it out evenly.

Return the pan to the oven and bake for another 30 to 35 minutes. The filling should be set and not jiggly in the center.

Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan for at least 2 hours.

Use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares or rectangles.