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To make the crust: Preheat the oven to 325°F. Lightly grease a 9" x 13" pan, and line the pan with parchment paper for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as a sling to remove the pecan pie bars from the pan.
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In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until dough just starts to form and the mixture is somewhat crumbly.
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Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.
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Prick the dough all over with a fork.
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Bake the crust until lightly golden, 28 to 32 minutes. Remove it from the oven and sprinkle the chopped pecans evenly over the crust.
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To make the filling: Place all the remaining filling ingredients into a large pot or saucepan. Place the pan over medium-high heat and cook, stirring regularly, until the mixture is smooth and has started to boil, 2 to 3 minutes.
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To assemble and bake: Pour the filling over the crust and pecans, letting it spread to the edges and corners of the pan.
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Transfer the pan to the oven and bake until the filling is bubbling across the surface, 25 to 30 minutes.
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Remove the pan from the oven and allow the pecan pie bars to cool completely in the pan before lifting them out to cut and serve.
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Storage information: Store any leftover pecan pie bars, well wrapped, at room temperature for several days; freeze for longer storage.
