Instructions

1. Preheat the oven to 350°F and line the bottom and sides of a 9"x13: baking dish with parchment paper so there is a bit of paper over the top sides of the pan, and then set it aside.
2. In a medium bowl, mix together the flour and sugar then add the cubed butter mix together until mostly combined and the texture is like coarse sand or slightly larger.
3. Press the crust mixture into the lined baking dish until it covers the bottom completely then bake for 20-minutes until it just begins to brown around the edges.
4. While the crust cooks, in a large bowl, mix together the flour and sugar making sure there are no lumps.
5. Whisk in the eggs, vanilla extract, salt, and corn syrup. Then let the mixture stand until just before taking the crust out of the oven.
6. Mix in the chopped pecans and pour the mixture over the baked crust just when it comes out of the oven and is still hot.
7. Bake for an additional 40 to 50 minutes until the pecan mixture is set. The center may move a little but shouldn't be liquid.
8. Cool the pecan bars until room temperature, then cover with plastic wrap and refrigerate for 2 hours to overnight before slicing.
9. When ready to slice, pull out of the pan using the parchment paper edges then slice into serving sizes using a serrated knife.