Shortbread Crust: Preheat oven to 350 degrees F and line a 9×13 baking dish with parchment paper, leaving an overhang.

Stir together the melted butter, flour, brown sugar, vanilla, and salt until evenly combined. Press into the prepared baking dish and bake for 12 minutes.

Pecan Filling: In a saucepan, combine the melted butter, brown sugar, maple syrup, and heavy cream. Whisk the mixture to dissolve the sugar. Heat over medium-high and bring to a boil. Continue to boil for 3 minutes.

Once cooked, remove ½ cup of the filling to a glass measure. Drizzle in the beaten eggs, whisking constantly so that the eggs do not scramble. Once mixed, slowly whisk into the remaining pecan pie filling until incorporated.

Remove from the heat and stir in the pecans. Pour the filling evenly over the partially baked crust, spreading as necessary.

Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out mostly clean. Cover loosely with foil if the top begins to brown too much. Remove to a wire rack to cool completely before cutting into squares.