Cookie crust (recipe below)
4 eggs
1 1/2 c. Karo light or dark corn syrup
1 1/2 c. sugar
3 tbsp. butter, melted
1 1/2 tsp. vanilla
2 1/2 c. pecan halves or coarsely chopped pecans

Preheat oven to 350 degrees. Prepare and bake cookie crust. Meanwhile, in large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely. Cut into 2 x 1 1/2 inch bars. Makes about 48 bars.

COOKIE CRUST:

Preheat oven to 350 degrees. Spray 15x10x1 inch baking pan with Mazola no stick corn oil cooking spray. In large bowl with mixer at medium speed, beat 2 1/2 cups flour, 1 cup (2 sticks) cold butter, cut in pieces, 1/2 cup sugar and 1/2 teaspoon salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20-23 minutes or until golden brown. Top with filling; finish baking as directed above.