Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
These were delicious. Be sure to use real butter. Added some himalayan pink salt to the tops of a few bars to try-oh my! Just a bit really brings out the nuttiness and caramel flavors. Will possibly add to all the next time I make if my family all likes. Would stick better if added when hot.
These bars were a huge hit with family and friends. After making them the first time, I found the cookie crust/base a little thicker than I wanted. So the second time I made them, I reduced the volumes by 1/4, so it was more like a thin shortbread on the bottom. Worked out well, plus maybe, just maybe took a few calories out of this incredibly rich bar. I would definitely cut it into smaller than 16 pieces!
I made this recipe last night for a Christmas Eve Dinner. This was my 1st attempt to make it (I've never made a pie before). It was amazing, it tasted just like a Pecan Pie.Everyone loved them! Highly recommend it.