Crust

1 3/4 cups all-purpose flour

3/4 cup butter, softened

1/3 cup granulated sugar

1/3 cup coarsely chopped pecans

Filling

4 tablespoons unsalted butter

1 cup light corn syrup

1 cup dark brown sugar

5 large eggs

2 teaspoons Vain Vanilla extract (try Uganda Vanilla extracted in Kentucky Bourbon)

1 1/2 teaspoons salt

2 cups pecan halves, coarsely chopped

Preheat the oven to 350°.

Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.

Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.

In a medium saucepan, melt the unsalted butter over moderate heat. Remove the saucepan from the heat and whisk in the light corn syrup and dark brown sugar, then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract and salt and stir in the pecans halves until combined.

Pour the pecan filling into the prebaked pie bar crust and bake for about 35 minutes, until the filling is set. Transfer the pan to a rack and let cool completely. Cut into bars and serve.