Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper so the paper covers both directions and the sides are fully covered. This ensures easy removal and prevents sticking.

In a large food processor (at least 5-6 cup capacity), add the cold, diced unsalted butter, all-purpose flour (both amounts), granulated sugar, 1/3 cup toasted pecan halves, and 1/4 teaspoon salt. Pulse the mixture until it clumps together into a large ball. Press this mixture evenly into the prepared baking pan, making sure to press firmly into the corners and at least 1 inch up the sides to hold the filling. If the mixture is sticky, you can grease your hands or use a measuring cup to help with pressing.

Bake the crust for 30 minutes. Halfway through the baking time, use a wooden spoon to gently press down any areas that puff up. When the bake time is complete, remove the crust from the oven and again press down any puffed places. Let the crust cool completely in the pan before adding the filling.

While the crust cools, melt 2 tablespoons unsalted butter in the microwave and pour it into a large mixing bowl. Add the light brown sugar, maple syrup, eggs (at room temperature), and 3/4 teaspoon salt. Whisk the mixture very well, making sure the eggs are completely blended in for a smooth filling. I like to use real maple syrup here—it gives the bars a wonderful, deep flavor.

Gently stir the remaining 1 cup toasted pecan halves into the filling mixture. Pour the filling evenly over the cooled crust in the pan. Bake for 30 minutes, or until the filling is set and only jiggles slightly in the center when you gently shake the pan.

Let the bars cool completely in the pan before slicing. For the cleanest slices and best texture, I like to chill the bars overnight in the fridge before serving. Enjoy!