Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.

Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.

Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.

Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set.

Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them

Use bread knife to cut thru the pecan layer then just cut