Preheat oven to 350 degrees F. Line a 9x13 rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.

In a large bowl, combine the flour, sugar and salt of the crust ingredients and mix well. Add in the cubed butter and using a pastry blender or two forks, cut the butter into the flour mixture evenly until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking pan and bake for 20 minutes. Remove from oven but keep oven on.

For the filling, in a large bowl, whisk together the eggs, corn syrup, granulated sugar, melted butter, and vanilla extract until smooth and combined. Add in the chopped pecans and mix well. Pour the filling mixture evenly over the hot crust.

Bake for 25-30 minutes longer or until the center is just about set. If it jiggles very slightly, that's okay, but it should not be sloshing around in the pan. Cool completely at room temperature before serving. To make it even easier to cut, I recommend refrigerating the bars in the pan for about an hour before cutting.