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Make the butter pecan topping: In a medium bowl, whisk together the sweetened condensed milk, 3 tablespoons melted butter, vanilla extract, and 1/4 teaspoon salt until smooth and glossy.
Fold in about 1 1/2 cups of the chopped toasted pecans, reserving the remaining 1/2 cup for sprinkling over the top. This gives you both a nutty layer inside and a pretty, pecan-studded finish.
Pour the butter pecan mixture evenly over the graham cracker crust in the glass dish. Use a spatula to spread it all the way to the edges so every bar has a good layer of filling.
Sprinkle the reserved chopped pecans evenly over the top, pressing them very gently into the surface so they stick but still sit proudly on top for that glossy, textured look.
