1-Preheat oven to 350°F. Lightly coat an 8×8-inch baking pan with cooking spray and line it with two sheets of parchment paper placed perpendicular to each other, hanging about 2 inches over all sides.

2-Beat the unsalted butter, granulated sugar, and kosher salt with a stand mixer paddle until creamy, about 2 minutes, then scrape the bowl sides.

3-Add flour on low speed until a crumbly dough forms, about 30 seconds. Press the dough evenly into the pan using your hands or a flat, flour-dusted measuring cup.

4-Bake for 20 to 22 minutes until golden-brown along the edges. While the crust bakes, prepare the filling as described below.

5-Whisk the corn syrup, brown sugar, eggs, flour, vanilla extract, and salt in a large bowl, then stir in the pecan pieces.

6-Pour the filling onto the hot crust and spread it evenly.

7-Bake for 25 to 30 minutes until the filling is set and dark golden-brown. Cool on a wire rack for about 1 1/2 hours, then refrigerate for at least 1 hour or overnight. Lift the bars out using the parchment overhang and cut into 12 pieces.