Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.
In a medium bowl, blend together the softened butter, flour, and sugar with a pastry cutter, a fork, or your hands.
Press into the bottom of the lined baking dish.
Bake for 15-20 minutes, or until firm and golden.
Add 1 1/4 cups of the chopped pecans to the bottom of the baked crust. Reserve 1/4 cup of the pecans for the topping.
In a medium bowl, whisk together the sugars, corn syrup, butter, vanilla, and beaten eggs. Be sure to not over mix the eggs. Just beat them enough to break them up.
Pour over crust and pecans. Top with reserved pecans.
Bake, uncovered, for 40-45 minutes, or until only slightly jiggly in the center.
Remove the bars from the oven and let them rest for about 30 minutes before cutting and serving. Can also be refrigerated overnight before serving.