1. Preheat your oven to 350 F (175 C). Lightly grease a 9×13-inch baking pan, or line it with parchment paper, leaving an overhang on the sides.

2. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Gradually add the all-purpose flour, mixing on low speed until the mixture forms a crumbly dough.

3. Transfer the crumbly dough mixture to your prepared 9×13-inch baking pan. Use your fingers or the back of a spoon to firmly and evenly press the dough into the bottom of the pan. Bake this crust for 15-18 minutes, or until it’s lightly golden brown around the edges.

4. While the crust is baking, whisk together the eggs, light corn syrup, light brown sugar, vanilla extract, and salt in a medium bowl until well combined and smooth. Stir in the pecan halves, ensuring they are evenly coated with the sweet mixture.

5. Once the crust is lightly golden, carefully remove it from the oven. Pour the pecan filling evenly over the hot crust. Return the pan to the oven and bake for an additional 25-30 minutes. The bars are done when the filling is set and lightly golden brown, and the center no longer looks liquid or jiggly when gently shaken.

6. Remove the pan from the oven and place it on a wire rack to cool completely. This will take at least 1-2 hours. Once completely cool, use the parchment paper overhang to lift the entire slab of bars out of the pan onto a cutting board. Slice into squares or rectangles using a sharp knife.