pre-heat oven to 375 degrees F.
After pie crusts have become softened and easy to unfold, lay them into a jelly roll pan (approx. 10 by 15 inches). You may need to stretch, stack, overlap, or cut the edges on your crusts in order to fit them together in one pan. They need to cover the entire pan AND overlap the edges. Crimp edges between your thumb and finger if you want a pretty scalloped edge or fold over. Bake crust for about 7 mins.
Mix together eggs, melted butter, corn syrup, brown sugar, vanilla, and salt. Whisk until well blended. Add in pecans.
Pour pecan mixture into prepared pie crust.
Bake for 25-30 minutes or until the center is fully set and the top is golden.
Cool completely before cutting. You can cool pecan bars for around 3 hours OR pop it into the fridge for about 35 minutes.
Cut into rows and serve. You can add a scoop of vanilla ice-cream or a dollop of whipped cream for added yumminess, but these are also great plain.
Store leftover bars in the refrigerator,