Preheat your oven to 350°F. Lightly grease a 9-by-13-inch baking pan, then line it with parchment paper if desired, leaving a little overhang on the long sides.

The parchment makes it easier to lift the cooled dessert out of the pan before cutting it into squares. If you do not have parchment paper, greasing the pan thoroughly should help prevent sticking.

Measure your ingredients before you begin. Make sure the butter for the crust is softened and the melted butter for the topping has cooled slightly. Chop the pecans if you prefer smaller pieces, or leave them in halves for a more traditional presentation.

Preparing everything in advance makes the baking process smoother and helps you avoid rushing when the topping is ready.

Step 2: Make the Buttery Shortbread Crust

In a medium bowl, combine the all-purpose flour, brown sugar, and salt. Add the softened butter and mix with a pastry cutter, fork, or clean fingertips until the mixture resembles coarse crumbs and begins to hold together when pressed.

Transfer the mixture to the prepared baking pan. Spread it evenly across the bottom, then press it firmly into a uniform layer.

Pay particular attention to the corners and edges so the crust bakes evenly. You can use the flat bottom of a measuring cup to help compact the mixture without making the crust excessively dense.

Bake the crust for approximately 15–18 minutes, or until it looks lightly golden around the edges and feels set. It does not need to become deeply browned at this stage because it will return to the oven with the pecan topping.

Remove the pan from the oven and let the crust cool slightly while you prepare the filling.

Step 3: Prepare the Sweet Pecan Topping

In a large mixing bowl, whisk together the eggs and brown sugar until smooth. Add the light corn syrup, melted butter, vanilla extract, and salt.

Whisk until all the ingredients are evenly combined. Avoid beating excessively, because incorporating too much air can create an uneven texture in the finished topping.

Fold in the pecans, making sure they are distributed throughout the mixture. If you are using pecan halves, stir gently so they remain mostly intact. If you prefer a more uniform texture, use coarsely chopped pecans instead.

The mixture will be relatively fluid before baking. This is normal; the eggs and syrup will help it set in the oven.

Step 4: Add the Topping and Bake

Pour the pecan mixture over the partially baked crust. Use a spatula to spread the pecans evenly, making sure the filling reaches the corners of the pan.

Return the pan to the oven and bake for approximately 25–35 minutes. The center should look set rather than liquid, and the edges should be lightly browned. The filling may still have a slight softness while hot, but it should not appear watery.

If the top begins browning too quickly, loosely cover the pan with aluminum foil for the remainder of the baking time.

Ovens vary, so begin checking the dessert toward the earlier end of the suggested range. Avoid overbaking, as the topping can become excessively firm once cooled.

Step 5: Cool Completely and Cut into Squares

Remove the pan from the oven and place it on a heat-safe rack. Allow the dessert to cool completely before cutting, preferably for at least 2–3 hours.

This step is essential because the pecan topping continues to firm as it cools. Cutting the bars while they are hot can cause the filling to run and the crust to crumble.

Once cooled, lift the dessert out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to cut it into 24 squares, wiping the blade between cuts if needed.

For cleaner edges, refrigerate the cooled dessert for 20–30 minutes before slicing. Serve the squares at room temperature for the best balance of tender crust and chewy pecan topping.