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Heat oven to 350°F.
Combine 1 ¾ cups flour, butter, granulated sugar and ¼ teaspoon salt in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in ⅓ cup pecans.
Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
Meanwhile, combine brown sugar, ⅓ cup flour and 1 teaspoon salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 ½ cups chopped pecans. Spread evenly over hot, partially baked crust.
Bake 33-38 minutes or until filling is set, top is deep golden brown and edges are very deep golden brown. Cool completely. Refrigerate 30 minutes. Cut into bars. Store covered and refrigerated.