In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the ginger thin crumbs, butter, sugar and flour until moist and well-blended.
Press the mixture firmly and evenly over the bottom of a 13- by 9-inch baking pan.
Bake until the crust is golden brown, 10 to 15 minutes.
Topping:
While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the ginger thin crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
Spread the mixture over the baked crust and return to the 350-degree oven until the filling is light-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
Cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Recipe by Cheery Kitchen at https://cheerykitchen.com/ginger-pecan-delight-bars/