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Preheat oven to 350 degrees. Line a 13×9 jelly roll pan with parchment paper.
In the bowl of a food processor, pulse together the flour, sugar and salt. Add in the cubed butter, and pulse until pie crust that develops looks like large wet sand.
Press the mixture into the bottom of the jelly roll pan, and up the sides to create a crust. Using a fork, poke several holes into the pie crust base to reduce puffing of the crust.
Bake for 15-18 minutes, or until it just begins to turn slightly golden brown. Allow it to cool slightly.
Spread the Nutella over the bottom of the pie crust, allowing the heat of the pie crust to melt the Nutella slightly and make it easier to spread.
In a saucepan, bring brown sugar, corn syrup, and remaining ½ cup of butter to a boil.
Remove from the heat, and stir in the eggs, one at a time, and vanilla. Stir in the chopped pecans.
Gently pour the whole mixture into the pie crust. Bake for 30 minutes until the filling is set.
Remove from the oven and allow to cool completely before cutting into bars.