Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with a thin layer of butter or nonstick cooking spray to ensure easy removal of the bars after baking.

Roll out both refrigerated pie crusts from the package. Gently press the crusts into the bottom of the prepared baking pan, overlapping slightly if needed, to cover the entire bottom evenly. Trim and patch any areas as necessary. This will form the base of your pecan bars.

In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, melted unsalted butter, eggs, vanilla extract, and salt until the mixture is completely smooth and well combined. I like to make sure the butter is slightly cooled before adding so it doesn’t scramble the eggs.

Stir the pecan halves into the filling mixture from Step 3. Mix until all the pecans are well coated and evenly distributed throughout the filling.

Pour the pecan filling with pecans (from Step 4) over the prepared pie crust in the baking pan. Use a spatula to spread the mixture evenly to all edges. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

Allow the pecan bars to cool completely in the pan before cutting them into 12 bars and serving. For perfectly clean slices, I like to refrigerate the bars for about 30 minutes before cutting.