1.   Prepare Oven and Pan. Preheat the oven to 356degF. Line an 8×8″ (20 cm x20cm) square baking dish with parchment paper. Leave some overhang so that you can remove it easily later.

2.   Prepare the Shortbread Base In a food processing machine, combine all-purpose flour with light brown sugar and cold butter. Pulse in the food processor until you get coarse crumbs. Transfer the mixture to a baking sheet and use a spoon handle or your fingers to press it into an even layer.

3.   Bake The Base : Bake the shortbread in the oven until it is golden brown. Remove the base from the preheated oven and allow it to cool a little while you prepare the topping.

4.   Prepare Pecan Topping In a medium pan, combine butter unsalted, brown sugar and maple syrup. Heat on low, occasionally stirring until the butter has melted. Bring the mixture to a boiling point on high heat, while stirring continuously. Remove from the heat and stir in salt and pecans.

5.   Assemble and Bake Again Pour the pecan mix evenly over the baked shortbread crust. Spread it with a spatula. Return the pan back to the oven for another 20 minutes until the topping becomes bubbly and golden.

6.   Cool, then Slice : Let the bars cool in the pan until they are solid enough to be removed without breaking. This may take 45 minutes or an hour. Remove the bars using the parchment paper to transfer them onto a wire rack and let them cool. Once the bars have cooled completely, cut them into squares.