• Preheat the oven to 350 degrees F.
• Grease a 9X12-inch baking pan. Cut a 9X20-inch parchment paper and then press it along the bottom and sides of the pan with the extra paper hanging over the sides.
• In a large bowl, whisk together the 1 ¾ cups flour and ½ white sugar. Cut in the butter until mixture resembles coarse crumbs. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 20 minutes or until the edges are just starting to brown.
• While the bottom crust is in the oven, prepare the top layer by mixing the flour and brown sugar in a large bowl. Whisk in the eggs, vanilla extract, salt and corn syrup. Let the mixture stand while the bottom crust prebakes, stirring it occasionally.
• Stir in the chopped pecans and pour the topping over the bottom crust as soon as it comes out of the oven.
• Return the pan to the oven and bake for another 40-50 minutes or until the filling is set. Cool the pan to room temperature and then let chill in the fridge for several hours or overnight.

To cut into serving pieces:

• Take a butter knife and run along the edges (long sides that has no parchment paper) to loosen it from the pan. Using the overhanging parchment paper, lift the pie bar out of the pan and lay it on a wooden cutting board. Cut into 32 bars.