Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 8x8 baking dish with foil or parchment that goes all the way up the sides, so it is easy to remove the bars from the baking pan. Set aside.

Combine the flour, 1/2 cup of light brown sugar, 1/2 teaspoon salt, and 1 1/2 sticks butter in a food processor and pulse until mixture begins to form small lumps. Alternately you can combine the ingredients in a large bowl and using a pastry cutter, break the butter into the flour until the butter is cut enough to resemble the size of peas or oat flakes. Sprinkle the mixture into the baking dish and press, creating an even layer of shortbread crust. Bake for 20 minutes or until golden brown in color.

In a medium bowl that is microwave safe, melt the remaining 1/2 stick of butter. Whisk in the corn syrup, remaining 3/4 cup of brown sugar, maple syrup, eggs, remaining 1/2 teaspoon salt, and vanilla extract. Continue to whisk until all the lumps from the brown sugar have been worked out. Add the pecans and stir. Pour into the prepared shortbread crust. Bake for 20 - 25 minutes until the center is set and the pecans start to brown. Cool the baking pan on a wire rack. Remove from baking pan and allow to cool completely before cutting and serving. Serve by themselves, with whipped cream, or a big scoop of vanilla ice cream.