For Shortbread Crust

1. Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper, allowing the parchment to extend an inch or two over the sides of the pan for easy removal of the bars once baked.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and granulated sugar on medium high speed until light and fluffy, about 3 minutes.
3. Add the flour and salt, mixing on low speed until the dough comes together and starts to pull away from the sides of the bowl. 
4. Transfer the mixture to the prepared baking pan and use your hands or the bottom of a measuring cup to press the shortbread dough into the corners of the pan evenly. Poke the crust with a fork.
5. Bake for about 15-18 minutes or until the edges are slightly golden brown and the center is barely set. Do not over bake. Remove from the oven and let it cool for about 10 minutes.

For Pecan Pie Filling

1. Meanwhile, make the chocolate pecan pie topping. In a medium bowl, whisk together maple syrup, eggs, light brown sugar, melted butter, vanilla and salt until well combined.
2. Once the crust is slightly cooled, top with chopped pecans and chocolate chips. Use your hands to level the top. Do not press the toppings into the crust.
3. Pour the maple syrup and egg mixture over the top of the nuts and chips, being sure to cover it completely.
4. Bake for about 25 minutes or until the edges are set and the center is baked through. Do not over bake. The bars will continue to bake from the residual heat once removed from the oven.
5. Remove the pan from the oven and cool the bars completely before slicing into squares. Top with a sprinkle of powdered sugar or flakey sea salt if desired.