Preheat the oven to 350°. Line a 9x13” baking dish with parchment paper and lightly spray with baking spray.
In a food processor combine flour, sugar, brown sugar, and salt. Add the butter and pulse until the mixture is crumbly in texture.
Press the crust dough into the bottom of the prepared baking dish. Poke holes into the crust with a fork, then place into the preheated oven. Bake for 20 minutes, until lightly golden brown. Once baked, remove from the oven and place into a wire cooling rack to cool.
Make the filling.
Pecan layer:
Keep the oven preheated to 350°. In a large mixing bowl combine corn syrup, brown sugar, sugar, eggs, melted butter, vanilla, and salt. Whisk together, then add the flour and whisk to combine.
Assembly:
Once the crust has been baked, place the chopped pecans on top of the crust. Pour the filling on top of the chopped pecans. Place the pie into the oven on the center rack and bake for 45 minutes, until the edges are set. The center might still be jiggy and that is ok it will firm up as it cools.
Once baked, remove from the oven and place into a wire cooling rack to cool.
Storage:
Pie bars may be stored in an airtight container or baggie for up to 3 days