2 c. all-purpose flour
1/2 c. sugar
1/8 tsp. salt
3/4 c. butter, cut up
1 c. finely packed brown sugar
1 c. light corn syrup
1/2 c. butter
4 large eggs, lightly beaten
2 1/2 c. finely chopped pecans
1 tsp. vanilla extract

Combine flour, sugar and salt in large bowl. Cut 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9-inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan.

Bake at 350°F for 17 to 20 minutes or until lightly browned.

Combine brown sugar, corn syrup and 1/2 cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of hot mixture into beaten eggs. Add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust.

Bake at 350°F for 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.

Yield: 16 large bars.