Preheat your oven to 325°F (160°C). Prepare a 9x13 inch baking dish by lining it with parchment paper, ensuring there is an overhang for easy lifting.
To make the crust, combine flour, granulated sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of your prepared dish.
Bake the crust in the preheated oven for 15-20 minutes until it starts to turn golden. Remove from oven and set aside.
For the filling, whisk together the dark corn syrup, eggs, vanilla, and melted butter until thoroughly combined. Gently fold in the pecans.
Pour the pecan mixture evenly over the baked crust.
Return the dish to the oven and bake for another 20-25 minutes, or until the filling is set.
Allow the bars to cool completely on a wire rack before lifting out using the parchment paper. Cut into squares and serve.
Notes
To store, keep in an airtight container at room temperature for up to 3 days. Optional: Serve with a dollop of whipped cream for added indulgence.