• Preheat the oven to 175°C (350°F). Line a 9x13-inch rectangular baking pan with parchment paper, ensuring an overhang on the sides to facilitate easy lifting after baking.

To Prepare the Crust:

• In a mixing bowl, stir together the all-purpose flour, granulated sugar, and salt.
• Incorporate the cold butter into the dry ingredients using a pastry cutter or your fingertips, working the mixture until it takes on the appearance of coarse crumbs.
• Firmly press the dough into the bottom of the prepared baking pan, distributing it evenly.
• Transfer to the oven and bake for 18 to 20 minutes, or until the surface begins to take on a pale golden hue.

To Make the Filling:

• While the crust bakes, blend the light brown sugar, melted butter, corn syrup, eggs, vanilla extract, and salt in a medium bowl, whisking until smooth and cohesive.
• Add the pecans, stirring to coat them uniformly in the mixture.

To Assemble and Finish Baking:

• Pour the pecan filling over the warm crust, ensuring an even distribution across the surface.
• Use a spatula to spread the mixture gently to all corners.
• Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling has set and exhibits slight bubbling around the edges.

To Cool and Serve:

• Allow the bars to cool entirely in the pan. Use the parchment overhang to lift them out carefully.
• Slice into desired shapes—squares or rectangles—for serving.

Storage Instructions:

• Keep the bars stored in an airtight container at ambient temperature for up to 3 days, or refrigerate for extended freshness up to 1 week.