Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine the flour, brown sugar, and salt. Add the cold butter pieces and use a pastry cutter or forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Press this mixture evenly into the prepared pan, creating a sturdy crust. Bake for about 15 minutes until the edges turn a light golden color and smell buttery.
While the crust bakes, toast the pecans lightly in a dry skillet until fragrant, then chop them into small pieces. This enhances their nuttiness and crunch.
In a saucepan over medium heat, combine the maple syrup, heavy cream, and butter. Stir until the butter melts and the mixture comes to a gentle simmer, filling your kitchen with a sweet, caramel aroma.
Whisk the eggs and vanilla extract in a separate bowl until smooth, then slowly pour the hot maple mixture into the eggs, whisking constantly to prevent curdling.
Add the chopped pecans to the filling and stir until they are evenly coated.
Pour the pecan filling over the pre-baked crust, spreading it out evenly with a spatula. Return the pan to the oven and bake for another 20-25 minutes, until the filling is bubbling around the edges and slightly set in the center.
Once baked, remove the pan from the oven and allow the bars to cool in the pan on a wire rack for at least 30 minutes. This helps the filling set and makes slicing easier.
Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Serve at room temperature or slightly warmed, enjoying the sticky, nutty, maple aroma and golden appearance.
