I preheat the oven to 350°F (180°C) or 320°F (160°C) fan-forced. I line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy removal, setting the stage for these caramel pecan bars.

In a mixing bowl, I beat ½ cup softened butter, ¼ cup brown sugar, and ½ tsp vanilla extract until creamy. I add 1¼ cups flour and a pinch of salt, mixing until a soft dough forms. I press it evenly into the pan and bake for 12–14 minutes until lightly golden, then cool slightly for this nutty Buttery Pecan Pie Bars recipe.

In a saucepan over medium heat, I combine ½ cup butter, ½ cup brown sugar, and ½ cup maple syrup, stirring until melted and dissolved. I bring it to a boil for 3 minutes, then remove from heat. I stir in ¼ cup room-temperature cream, 1 tsp vanilla, and a pinch of sea salt until smooth, ensuring a perfect topping for these caramel pecan bars.

I stir 2½ cups pecan halves into the warm caramel, coating evenly. I pour the mixture over the cooled crust, spreading it smoothly with a spatula for these nutty Buttery Pecan Pie Bars.

I bake for 30 minutes until the caramel bubbles and darkens slightly. I cool at room temperature for 30 minutes, then refrigerate for 3–4 hours to set before cutting into squares.

I slice the chilled bars into 16 squares and serve these caramel pecan bars, enjoying their rich, nutty flavor.