Prep and Roast: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, add 3 cups of pecans, and roast for 8-10 minutes until lightly golden and fragrant. Be careful not to over-roast, as burnt pecans can add bitterness to the filling.

Cool and Process: Place the roasted pecans in the fridge and allow to cool completely. Once cooled add them to a food processor to make the pecan butter. Pulse about 15-20 times, then run the food processor on high. If the chopped pecans start sticking to the bowl, turn off the mixer and use a spatula to move the pecans from the walls of the bowl to the middle again. Close the lid, pulse the mixer a few times, and turn it back on high. Repeat this process as much as needed until the pecans have turned into a nearly-smooth cream but be careful to not overmix.

Mix Wet Ingredients: In a medium bowl, combine ¾ cup + 3 tablespoons brown sugar, ⅓ cup softened butter, 2 teaspoons pure vanilla extract, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and ¼ teaspoon salt Mix until smooth. Add 2 large eggs one at a time, mixing just until combined.

Add Dry Ingredients: Add 2 tablespoons all-purpose flour and mix gently to avoid overworking the batter.

Combine with Pecan Butter: Fold the pecan butter into the mixture until evenly incorporated. Refrigerate the frangipane for at least 30 minutes while preparing the crust.

Prep: Grease and line an 8×8-inch baking pan with parchment paper and set aside.

Cream Together: In a medium bowl, cream together ½ cup softened butter and ¼ cup + 2 tablespoons superfine white sugar until light and fluffy. Add 1½ teaspoons pure vanilla extract and mix to combine.

Add Dry Ingredients: In a separate bowl, whisk together 1¼ cups all-purpose flour and ⅛ teaspoon salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Press and Par-Bake: Press the dough evenly into the bottom of the prepared pan. Chill for 15-30 minutes, then bake for 13 minutes or until just barely golden. Remove from oven and allow to cool completely or until only slightly warm.

Layer the Filling: Spread the chilled pecan frangipane over the cooled shortbread crust, creating an even layer. Arrange pecan halves over the frangipane in a single layer and sprinkle with turbinado sugar if using.

Bake: Place the bars on the middle rack of the preheated oven at 350°F (175°C) and bake for 40 minutes, checking at the 30- 35 minute mark to ensure the pecans on top aren’t too dark. Once the frangipane is fully baked and set, remove from the oven and let it cool.

Cool and Slice: Allow the bars to cool for at least an hour to set. Slice into squares and enjoy! Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.