Hi Arlene :-) Is this the recipe you are looking for? It is from Mrs. Field's Best Ever Cookie Book and the only recipe that even looks close to what you describe.

Pecan Pie Bars Yield: 16 bars

Pastry
1 1/2 c. all-purpose flour
1 stick (1/2 c.) salted butter, chilled
5 to 6 Tbl. ice water

Filling
5 Tbl. salted butter
1 c. (packed) dark brown sugar
1/2 c. light corn syrup
2 Tsp. vanilla extract
3 large eggs, beaten
6 oz. chopped pecans (about 1 1/2 c.)
16 pecan halves

Pre heat oven to 350 degrees F.

In a medium bowl, combine flour and chilled butter with a pastry cutter until dough resembles coarse meal. Add water gradually and mix just until dough holds together and can be shaped into a ball. Or, use a food processor fitted with metal blade to combine flour and butter until they resemble coarse meal. Add water by tablespoonsful and process just until dough ball begins to form. Wrap dough tightly in plastic wrap or a plastic bag. Refrigerate for 1 hour or until firm.

On floured board using a floured rolling pin, roll out dough into a 10-inch square. Fold dough in half and then into quarters. Place it in an 8 X 8-inch baking pan. Unfold the dough and press it into the corners and up the sides of the pan. Refrigerate for 15 minutes.

Prepare the filling: Melt 5 Tbl. of butter in a medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans.

Pour pecan filling into the pastry-lined pan. If dough extends beyond filling mixture trim dough with a knife. Place pan in center of oven and bake 50 to 60 minutes or until filling is set. Cool on wire rack. Cut into 2-inch squares, and top each with a pecan half. Serve at room temperature or chilled.