Preheat the oven to 350°.
In a medium saucepan, melt the butter over medium heat.
Remove the saucepan from the heat and whisk in the light corn syrup and the dark brown sugar.
Whisk in the eggs until thoroughly blended.
Whisk in the vanilla and salt.
Stir in the pecan halves until combined.
Pour the pecan filling into the prebaked crust and bake for 35 minutes or until the filling is set.
Remove from the oven and cool completely on a wire rack.
Cut into bars and serve.
Chef's notes: The pecan bars can be refrigerated overnight. Serve chilled or at room temperature.