Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Combine flour, granulated sugar, salt, and cold butter in a mixing bowl. Mix until crumbly, resembling coarse sand.

Press the crust mixture evenly into the bottom of the prepared pan and bake for 18–20 minutes until lightly golden.

While baking, whisk together the eggs, light corn syrup, brown sugar, vanilla extract, and a pinch of salt in another bowl.

Stir in the chopped pecans until evenly distributed.

Pour the filling over the hot crust as soon as it comes out of the oven and spread it evenly.

Bake again for 30–35 minutes, until the filling is set and golden on top.

Cool completely in the pan on a wire rack for at least 2 hours.

Once cool, carefully lift the bars using the parchment paper and slice them into squares or rectangles.