Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.

In a medium bowl, whisk together 2 cups flour, 0.5 cup granulated sugar, and 0.25 tsp salt. Cut in 0.75 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 12 to 15 minutes, or until the edges are lightly golden.

While the crust bakes, whisk together 0.75 cup light corn syrup, 0.75 cup packed light brown sugar, 3 large eggs, 4 tbsp melted butter, 1 tsp vanilla extract, and 0.25 tsp salt in a large bowl until smooth.

Fold 2 cups chopped pecans into the brown sugar mixture until thoroughly coated.

Pour the pecan filling evenly over the warm baked crust, spreading the nuts evenly across the surface.

Bake for 20 to 25 minutes, or until the center is set and no longer jiggles when gently shaken.

Set the pan on a wire rack and cool completely. Use the parchment paper overhang to lift the slab out, then slice into 16 bars with a sharp knife.