Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil lightly with cooking spray. Unwrap the sugar cookie dough and gently press it in an even layer along the bottom of the prepared pan, forming a crust. Bake the crust layer for about 10-13 minutes or until the dough is golden brown and slightly puffy. Remove the crust from the oven but leave the oven on.

While crust bakes, make your filling: in a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs and vanilla until smooth. Stir in the pecans to coat. Once crust has browned, evenly spread the pecan filling mixture over top of the crust.

Return to the oven and bake for another 25-30 minutes or until the filling is bubbly and just about set. If there's a slight jiggle, that's okay - but do not over-bake it as the mixture will continue to set as it cools. Cool the bars completely, then refrigerate the bars for a couple hours to set. Once the bars are set, cut into bars, drizzle with the salted caramel sauce and serve! These are gooey and messy, so I suggest serving them with a fork on a plate!