Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy lifting. In a mixing bowl, cream together softened butter and sugar until fluffy. Add flour and salt; mix until crumbly but combined. Press mixture evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden. Set aside to cool slightly.

Prepare the Filling: In a large bowl, whisk eggs until smooth. Add corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until fully combined. Stir in chopped pecans.

Assemble and Bake: Pour pecan mixture evenly over the baked shortbread crust. Return pan to oven and bake for 30–35 minutes, until filling is set and golden. Cool completely in the pan on a wire rack.

Slice and Serve: Once cooled, lift bars out using parchment overhang. Slice into squares or rectangles with a sharp knife.