Heat the oven to 350 degrees F. Line a 9×13 inch pan with parchment, leaving overhang. Mix the flour, powdered sugar, and salt, then work in the cold butter until the mixture is crumbly and clumps when pressed. Press it firmly into the pan.

Bake for 18 to 20 minutes, until lightly golden at the edges.

Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecans.

Pour the filling over the warm crust and spread evenly. Bake for 25 to 30 minutes, until the filling is set around the edges with just a slight jiggle in the center.

Cool in the pan for at least 2 hours, then chill for 1 hour for the cleanest cuts. Lift out and cut into 24 bars.