1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. In a medium bowl, whisk together the flour, granulated sugar, and salt. Pour in the melted butter and stir until the mixture forms a crumbly dough.
3. Press this dough evenly into the bottom of your prepared pan, creating a firm, even layer. It’s best to use the bottom of a glass or your hands to press it down firmly — this crust should hold together when sliced.
4. Bake the crust in the preheated oven for 15 minutes, or until it’s just starting to turn golden around the edges. This step prevents the crust from getting soggy once you add your filling.
5. While the crust bakes, toast the chopped pecans in a dry skillet over medium heat. Stir frequently until they are fragrant and golden, about 5 minutes. Set aside to cool.
6. In a large bowl, whisk the brown sugar and eggs together until smooth and slightly thickened. Stir in the maple syrup and vanilla extract until fully combined.
7. Fold in the toasted pecans, reserving a handful to sprinkle on top for an extra nutty finish.
8. Pour the filling over the hot crust, spreading it evenly. Sprinkle the reserved pecans over the top.
9. Return the pan to the oven and bake for 25-30 minutes. The filling should be set but still slightly wobbly in the center — it will firm up as it cools, keeping that gooey texture we love.
10. Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into 12 squares. For cleaner edges, chill the bars for an hour before slicing.

Mama Lu always said, “Good things take a little patience,” and that’s especially true here. The cooling time is when the magic really happens, letting those gooey layers set just right without losing their soft, tender charm.