1-Preheat oven to 350° Fahrenheit and line: Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
2-Add all shortbread crust ingredients to a: Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
3-While the crust bakes, make the filling: While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
4-When the crust is finished baking, remove: When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
5-Once the pan is cool, transfer the: Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!