CRUST:

3 c. flour
3/4 c. brown sugar, firmly packed
1 1/2 c. butter, chilled

FILLING:

3/4 c. brown sugar, firmly packed
1 1/2 c. light corn syrup
1 c. milk
1/3 c. butter, melted
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans

In large bowl combine all crust ingredients. Blend until crumbly. Reserve 2 cups crumbs for filling and topping. Press remaining crumbs in bottom and 3/4" up sides of ungreased 15"x10" jelly roll pan. Bake at 400 degrees for 10 minutes.

In a large bowl combine 1/4 cup reserved crumbs and all filling ingredients except pecans; mix well. Stir in pecans. Pour over pre-cooked crust; bake additional 10 minutes. Reduce oven heat to 350 degrees. Sprinkle remaining 1 3/4 cups reserved crumbs over filling; bake at 350 degrees for 20 to 25 minutes or until filling is set and crumbs are browned.