This recipe uses a 9x9 inch baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
Notes I do not use a grinder for nuts, as I think they generally get ground too finely. I give them a rough chop with a knife or if I have time, snap each pecan into 4 pieces, so that they are large enough to see and to bite into in the cake.