Line a 9 X 13 pan with parchment paper. I like to spray the bottom of the pan lightly with non-stock cooking spray before laying the paper in the pan as this will help it stick. Then spray the parchment paper lightly. Preheat oven to 350 Degrees F.

Mix the flour and sugar together until well incorporated.

Grate the butter for easier incorporation into the flour mixture. Once the butter is grated, add that to the flour mixture and use a pastry cutter to incorporate.

Press the flour mixture into the 9 X 13 pan. I use the back of my measuring cup. Bake at 350 degrees F. for 20 minutes. This helps partially bake the shortbread crust so it is perfectly cooked during the next cooking phase.

In a large bowl, use a spoon to mix together the brown sugar, flour, eggs, maple syrup, corn syrup, vanilla extract, and salt. Let sit while you chop the pecans. Letting the mixture sit a while ensures that there are no lumps of flour or brown sugar later.

Once the pecans are chopped, go ahead and stir those in as well. Again, let the mixture sit until the shortbread crust is done baking for the 20 minutes.

Once the shortbread crust is done baking, go ahead and pour the pecan pie layer on top. Return to the oven and continue to bake for 45-50 minutes. The center should be a bit wobbly. As the cookie bars cool, this will firm up. Don't over bake the mixture or it will become a bit hard.

Once cooled, lift the bars out of the pan using the parchment paper. Pull the paper away from the sides. Use a sharp knife to cut your bars. Enjoy.