Make The Crust
In a medium bowl, stir together the flour and salt. Then, cut the butter into the flour using a pastry blender or a food processor. Keep cutting the butter into the flour until it becomes a sand-like texture.

Slowly mix the water into the buttery flour mixture, one tablespoon at a time using a fork, until a stiff dough forms. Pat the dough down into a square and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight. This crust can be prepared a day ahead.

Make the Filling
Preheat the oven to 350°. Prepare a 9×13 baking dish by lining it with parchment paper.

Remove your crust from the refrigerator and allow it to come to room temperature so it won’t break. Press the prepared crust evenly into the bottom of the baking dish. Refrigerate while you are preparing the filling.

In a large bowl, beat the eggs and sugar until light and frothy. Add the salt, flour, melted butter, and vanilla, mixing after each addition.

Now, fold the chocolate chips into the batter using a spatula. Spread an even layer of the batter over the prepared pie crust and sprinkle with the pecans.

Tent the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 30 minutes.

Remove from the oven and cool the bars completely on a wire rack.

Carefully lift the bars from the baking dish using the edges of the parchment paper. Use a sharp knife to cut your bar cookies into small squares so there is plenty to go around.

Serve and enjoy!