Preheat your oven to 350 degrees F. Line a 9 by 13 inch baking pan with parchment paper, leaving a bit of an overhang on the sides so you can easily lift the bars out later. Lightly grease the parchment with a bit of butter or cooking spray to ensure nothing sticks during the holiday rush.
In a medium bowl, combine the all purpose flour, granulated sugar, and salt. Use a pastry cutter or your clean fingertips to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan to create a solid base.
Place the crust in the oven and bake for 15 to 18 minutes, or until the edges are just barely beginning to turn a light golden brown. Removing it at this stage ensures the crust stays tender and buttery rather than becoming too hard once the filling is added.
While the crust is baking, whisk together the eggs, corn syrup, brown sugar, melted butter, and alcohol-free vanilla in a large bowl until the mixture is smooth and well combined. Gently fold in the chopped pecans so they are evenly coated in the sweet syrup mixture.
Pour the pecan mixture over the warm, pre-baked crust, spreading the nuts out evenly to the edges. Return the pan to the oven and bake for another 30 to 35 minutes. The filling should be set around the edges but still have a very slight jiggle in the center when you gently shake the pan.
Remove the pan from the oven and set it on a wire rack to cool completely. This is the hardest part, but it is essential for the bars to set properly so they do not fall apart. Once cool, lift the bars out using the parchment paper edges and slice them into 16 squares using a sharp knife.
