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Preheat oven to 350°F (175°C). Spread 2 cups of pecans on a baking sheet and toast for 10 minutes, stirring once halfway. Let them cool, then roughly chop into chocolate-chip sized pieces.
In a large bowl, whisk together 2 ½ cups flour, ⅔ cup powdered sugar, and ½ teaspoon salt. Stir in 12 tablespoons melted butter until crumbly. Press the mixture firmly into a parchment-lined 9×13 inch baking dish, smoothing the top. Bake for 20 minutes, or until edges are lightly golden.
In a separate bowl, whisk together 1 ½ cups syrup (maple, dark corn, or golden), ⅔ cup brown sugar, 4 eggs, 1 tablespoon vanilla, and 1 teaspoon salt until smooth.
Sift in ⅓ cup flour and gently whisk until just combined. Overmixing can toughen the filling, so stop once no dry spots remain.
Stir in the toasted, chopped pecans until evenly coated. Pour the filling mixture over the hot baked crust, spreading evenly so pecans are distributed.
Bake at 350°F (175°C) for 30 minutes, or until the center is set but slightly jiggly. Cool completely in the pan. For neat slices, chill for 30–60 minutes before cutting into bars.