Preheat your oven to 350°F (175°C). Line a 7x9-inch baking pan with parchment paper.

In a blender, combine the flour, cold butter, granulated sugar, and a pinch of salt. Pulse the mixture until it looks like coarse crumbs with a buttery texture.

Pour the dough mixture into the prepared pan and press it firmly and evenly into the bottom using your hands or the back of a spoon. Make sure it’s packed tightly and covers the pan fully to form a smooth crust.

Bake the crust for 18–20 minutes, or until the edges turn lightly golden. While it bakes, prepare the pecan filling. In a saucepan, add the brown sugar, butter, maple syrup, cream, salt, and vanilla.

Cook over low heat, stirring constantly, for 4–5 minutes after it starts to boil, until the mixture is smooth.

Stir in the pecans, then remove from heat.

Take the crust out of the oven.

Pour the pecan filling over the warm crust, spreading it evenly to all corners of the pan with a spatula so the pecans are distributed throughout.

Return the pan to the oven and bake for another 25–30 minutes, until the filling is set and slightly bubbling around the edges. The center should look firm but still a bit soft—it will finish setting as it cools.

Remove the pan from the oven and cool on a wire rack for at least 2 hours. This allows the filling to set so the bars cut cleanly. Once cooled, lift the slab out of the pan using the parchment paper, place it on a cutting board, and cut into squares or bars with a sharp knife.