3 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups light corn syrup
1 cup white sugar
1/2 cup light brown sugar
3 tablespoons butter, melted
2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Preheat the oven to 350 degrees. Line a 10 x 15 inch jelly roll pan with parchment paper, leaving an overhang so you can easily lift out the bars. Non-stick cooking spray just won't cut it for these sticky treats since the gooey filling will be touching the edges and become one with the pan. I speak from experience...my husband's favorite spatula he uses for grilling was my tool of choice to pry the outside pieces free from the pan...and these edges were not edible.
In a large stand mixer bowl, add all the crust ingredients and mix until it resembles coarse crumbs.
Add the crust mixture to the jelly roll pan and press firmly. Bake for 20 minutes.
While the crust is baking, you can prepare the filling. In a large stand mixer bowl, add all the filling ingredients and mix until smooth. Stir in the chopped pecans. Spread the filling into the crust as soon as it comes out of the oven. Bake for 25-30 minutes. Be careful not to overbake as it will become too dry. It is ready when it just barely jiggles. It will set up more in the refrigerator.
Allow them to cool completely on a wire rack in the pan. Cover with foil and put the pan in the refrigerator for 2 hours or until set. Cut into bars and serve. Enjoy!