Spray a 10x15 Jelly Roll Pan with nonstick cooking spray.
In a food processor, add the ingredients for the crust. Pulse until blended and the flour resembles coarse sand. (You may also use a fork or pastry cutter.)
Press crust mixture evenly into the bottom of the pan.
Bake the crust for 20 minutes.
Meanwhile, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla in a large bowl. Stir in pecans.
When the crust is ready, pour the pecan mixture over the hot crust.
Return the bar pan to the oven and bake for 25 to 30 minutes or until the filling is set.
Cool completely (overnight for best results) before slicing into bars.
Store in an airtight container between layers of parchment paper or serve immediately.