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Preheat the oven to 350 degrees F.
Beat the butter and sugar until light and fluffy, approximately 3 minutes.
Add the eggs and the vanilla and mix well.
Sift the flour, baking powder, and salt in a large bowl.
Mix the dry ingredients into the batter at low speed until combined.
Press the dough evenly into an ungreased 9x13-inch baking pan. If the dough is too sticky, sprinkle lightly with flour. Bake for 15 minutes, until the crust is just set. Allow to cool; otherwise, when you add the filling, it may damage the crust.
Add brown sugar, cornstarch, and salt in a small bowl and whisk to combine.
Place a saucepan over low medium heat and add the sugar mixture.
Quickly whisk in the egg yolks, maple syrup, and cream, until smooth. Stir continuously and bring to a simmer.
Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
Remove from heat. Stir in the cold diced butter until thoroughly melted.
Fold in roasted, chopped pecans and vanilla extract.
Pour the filling over the crust, trying not to get it between the crust and the pan. Bake for 25 to 30 minutes until the filling is set.
Remove from the oven and allow to cool fully. Refrigerate until cold, for about 4-6 hours. Cut into bars and serve.