Lightly grease a 9 x 13-inch baking pan, then line it with parchment paper, leaving enough overhang to lift the finished bars out easily. Preheat the oven to 350°F.

For the crust, add all of the ingredients to a food processor or blender. Pulse until the mixture comes together and begins to form a ball of dough. Press the dough evenly across the bottom of the prepared pan. Bake for 20 minutes, just until the edges begin to turn lightly golden. Remove the pan from the oven and immediately pour the pecan pie filling over the hot crust.

For the pecan pie filling, whisk the flour and brown sugar together in a large bowl until completely smooth and free of lumps. Add the eggs, vanilla, salt, and corn syrup, then whisk until everything is well combined. Allow the mixture to rest while the crust is baking.

Just before the crust is ready, give the filling another good whisk. Stir in the chopped pecans, then pour the mixture evenly over the hot crust.

Return the pan to the oven and bake for another 25 to 30 minutes, or until the filling has set. To check, gently shake the pan. The center should have a slight wobble, similar to set jelly, but it should not appear loose or runny.

Allow the bars to cool completely to room temperature, then place them in the fridge for several hours or leave them overnight to chill and firm up.

Once thoroughly chilled, lift the pecan pie bars from the pan and remove the parchment paper. Transfer them to a cutting board. For clean cuts, use a sharp serrated knife to gently saw through the nut-filled top layer before pressing the blade through the bottom layers.

Keep any leftover bars stored in the refrigerator.