CRUST:

2 1/2 c. flour
2 sticks butter
1/2 c. sugar
1/2 tsp. salt

Preheat oven to 350 degrees. Spray 15 x 10 x 1 inch pan with Mazola cooking spray. In large bowl with mixer at medium speed beat flour, butter (cut in pieces), sugar and salt until mixture resembles fine crumbs; press firmly into prepared pan. Bake 20 to 23 minutes or until golden brown. Top with filling immediately.

FILLING:

4 eggs
1 1/2 c. karo light or dark corn syrup (I used 3/4 c. pancake syrup, 3/4 cup Karo)
1 1/2 c. sugar
3 tbsp. butter, melted
1 1/2 tsp. vanilla
2 1/2 c. pecan halves or chopped pecans

Crust: Preheat oven to 350 degrees. Spray 15 x 10 x 1 inch pan with Mazola cooking spray. In large bowl with mixer at medium speed beat flour, butter (cut in pieces), sugar and salt until mixture resembles fine crumbs; press firmly into prepared pan. Bake 20 to 30 minutes or until golden brown. Top with filling immediately.

Filling: 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. (Also good warm with vanilla ice cream on top.)