In a large bowl, combine the flour, sugar and salt. Cut the butter into the flour mixture until it becomes crumbly.
Press onto the bottom and up the sides of two greased 15x10x1-in. baking pans. Use the bottom of measuring cup to even the surface.
Bake for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
While the crust is in the oven, make the filling. In a large bowl, combine the eggs, sugar, corn syrup, butter and vanilla extract.
Stir in pecans. Pour the filling over the baked crust.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Refrigerate for 1 hour before cutting into bars. Keep in the refrigerator until serving.