CRUST:

1 c. flour
1/4 c. butter
1/3 c. brown sugar
1/2 c. pecans, chopped fine

Mix as for pie crust. Press into 9x13 baking pan. Bake at 350 degrees for 10 minutes; set aside.

TOPPING:

2 eggs (lg. or extra lg.)
3/4 c. dark corn syrup
1/4 c. brown sugar
2 tbsp. flour
1 tsp. vanilla
1 c. pecans, broken pieces
36 pecans halves

Beat eggs until foamy. Add syrup, sugar, flour, and vanilla; mix well. Add broken pecan pieces and pour over previously baked crust. Arrange 36 pecan halves on top of pecan topping. Bake at 350 degrees for 25-30 minutes. Cool and cut into bars. Store in tightly covered containers.