Step 1

For the crust: Combine the flour, sugars, and salt in a food processor. Add the butter and pulse until big curds form (it shouldn’t come together into one ball).

Step 2

Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing at least 2 inches of overhang on all 4 sides. Plop the dough into the pan, then cover with a sheet of plastic film. Press the crust evenly into the pan, especially into the corners, then freeze until firm, about 30 minutes.

Step 3

Remove the sheet of plastic and bake the crust until golden-brown all over, about 35 to 45 minutes.

Step 4

Meanwhile, make the filling: Roughly chop about ⅓ of the pecans. Beat together the dark brown sugar, flour, eggs, corn syrup, butter, vanilla, and salt until completely smooth. Fold in the chopped and whole nuts, then pour the filling over the baked crust, making sure the nuts are evenly dispersed.

Step 5

Bake until the filling is set, another 35 to 45 minutes.

Step 6

Let cool in the pan slightly, before showering with flaky salt, and cutting into squares. Serve warm or at room temperature. Kept in an airtight container in the fridge, the pecan pie bars will keep well for up to 4 days.