Shortbread Crust

1. Preheat the oven to 375 degrees fahrenheit and lined a 9x13 pan with parchment paper, set aside.
2. Combine melted butter, flour, powdered sugar, vanilla and salt into a bowl and mix until a shaggy dough forms. 
   • 2 sticks of butter, melted - unsalted or salted is fine 225 grams
   • 2.5 cups all-purpose flour - 36o grams
   • 3/4 cup powdered sugar - 85 grams
   • pinch of salt
   • 1 teaspoon vanilla extract
3. Press your shortbread dough into the pan creating an even layer. Using a fork, prick holes throughout your dough to allow it to vent while baking. Bake for 20-25 minutes until golden brown.

Pecan Filling

1. Began preparing your filling while your shortbread crust bakes. 
2. In a medium sized (a non-stick pot works well for this to prevent sticking) pot add your brown sugar, maple syrup, butter, heavy cream and tahini. While continuing to stir, allow mixture to come to a boil on high then reduce to a low simmer for about 3-4 minutes. Keep stirring, it can burn easily if left alone. The mixture will become a bit thicker and bubble. 
   • 3/4 cup packed brown sugar - 165 grams
   • 1/2 cup pure maple syrup (not pancake syrup) - 156 grams
   • 12 Tablespoons butter - salted or unsalted 170 grams
   • 1/4 cup heavy cream - 60 grams
   • 1/2 cup tahini - 128 grams
3. Remove pot from heat and stir in your chopped pecans, pinch of salt and vanilla extract. Mix to fully coat and combine.
   • pinch of salt
   • 2 teaspoons vanilla extract
   • 3.5 cups chopped pecans - 350 grams
4. Pour your prepared pecan filling into the shortbread crust when it is fully baked.
5. Return to the oven at 350 degrees Fahrenheit for 20 minutes until the filling is bubbly and set.
6. Once out of the oven, top with additional chopped pecans if desired and flake salt.
   • chopped pecans additional for topping if desired
   • flake salt
7. Allow bars to cool COMPLETELY before cutting. You can remove from pan using the parchment sheet and cut into small squares to serve. 
8. Store in a sealed container in a cool, dry location.
9. Enjoy!