To make the shortbread crust, mix together the flour, brown sugar and salt in a large bowl or pulse in a food processor. Add in the room temperature butter and vanilla, then rub in or pulse until the mixture resembles damp breadcrumbs.

Tip the mixture into the prepared tin and press down evenly into a flat layer. Bake in the preheated oven for 15-18 minutes until baked. It will look slightly puffed on top but still be a little soft when pressed, and be lightly golden around the edges. Remove from the oven, but leave the oven on.

While the shortbread crust is baking, make the maple pecan filling. Place the butter, maple syrup and brown sugar in a small saucepan. Heat gently to melt the butter and dissolve the sugar. Turn the heat up and bring to a simmer, then cook stirring continuously for three minutes. Take off the heat.

In a mixing bowl, mix together the double cream, vanilla and eggs until well combined. Slowly pour a stream of the maple mixture into the egg mixture, whisking continuously until completely incorporated.

Chop a large handful of the pecans, leaving the rest intact. Tip the nuts into the maple mixture and stir through. Pour the pecan topping over the shortbread base, spreading out evenly and lightly flattening the top layer of nuts.

Place the tin on a cookie sheet (in case of leaks), then bake the pecan maple bars in the still hot oven for 20-25 minutes. When baked, the top will be firm and a wooden skewer or toothpick inserted into the middle of the bar will come out clean. Leave to cool for 10 minutes in the baking pan, then transfer to a wire rack to cool completely before cutting into bars. Enjoy!