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Preheat the oven to 175°C (fan 160°C/Gas Mark 5). Grease a 23cm x 33cm baking tin or line it with baking parchment, leaving an overhang to lift the bars out easily.
In a large bowl, whisk together 250g plain flour, 100g caster sugar and ¼ tsp salt. Add 227g cold unsalted butter, cut into small cubes, and rub in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Press the mixture firmly and evenly into the base of the prepared tin. Bake for 15 minutes, or until the edges start to turn golden.
Meanwhile, melt 113g unsalted butter in a medium saucepan over a medium heat. Stir in 220g light brown sugar and 240ml golden syrup. Bring to a gentle simmer, stirring occasionally, then remove from the heat and leave to cool for 5 minutes.
In a separate bowl, lightly whisk 3 large eggs. Gradually pour the slightly cooled sugar mixture into the eggs, whisking constantly. Stir in 1 tsp vanilla extract and ¼ tsp salt, then fold in 200g pecan halves.
Pour the filling evenly over the warm crust and return to the oven. Bake for 25–30 minutes, or until the filling is set and lightly golden in places (the centre should not wobble).
Set the tin on a wire rack and leave to cool completely for about 2 hours. Use the parchment overhang to lift the slab out, then transfer to a board and cut into bars.