Heat oven to 350°F. Cover a 13-inch by 9-inch baking dish with foil (leaving an overlap of foil on the ends) and set aside.

In a medium bowl, add Bisquick mix and powdered sugar and whisk together.

Using a pastry blender or two forks, cut in cold butter cubes into the mix and sugar. Mixture will be crumbly. Take crust mixture and press into the bottom of the foil-lined baking dish.

Bake the crust for 15 minutes. Remove from oven and allow to cool on a cooling rack.

Prep the filling. In a large mixing bowl, beat the eggs with an electric hand mixer. Add corn syrup and vanilla extract and beat until thoroughly mixed. Add melted butter and mix thoroughly.

Using a rubber spatula, stir in the chocolate chips and pecans.

Pour the filling over the cooled crust. Bake for 29 to 30 minutes, until golden brown and the pie bars have set.

Remove from the oven and carefully remove the foil using the flaps on the ends and place on cooling rack. Allow to cool at least 30 minutes.

Place foil with bars back into baking dish and refrigerate for at least 2 hours or overnight.

When ready to serve, remove the foil from the baking dish again and use a sharp to cut into 18 or 36 bars.