Preheat your oven to 350°F. Line a 9x13-inch pan with parchment paper for easy removal. Roll out the pie crust to fit the pan and crimp the edges to create a border. Place the prepared crust in the freezer to chill while making the filling. Freezing the crust helps keep it flaky when baked.

In a large mixing bowl, whisk together the eggs, light corn syrup, light brown sugar, melted butter (cooled slightly), and vanilla extract until well combined. Stir in the pecan halves, ensuring they are evenly mixed. I like to use freshly cracked pecans for the best flavor and texture.

Remove the crust from the freezer and pour the prepared pecan filling evenly over it. Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the center is set and the crust is golden brown.

Allow the pecan pie bars to cool completely in the pan before removing and slicing into squares. Cutting them when fully cooled gives the cleanest edges.