Prep the pan and oven: Heat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.

Make the crust: In a bowl, cream the softened butter and sugar with a hand mixer until smooth and slightly fluffy, 1–2 minutes. Mix in the salt and vanilla. Add the flour and beat on low until a crumbly dough forms and holds together when pressed.

Press and par-bake: Press the dough evenly into the prepared pan. Prick a few times with a fork to prevent puffing. Bake for 15–18 minutes until the edges are just turning golden. Set aside while you make the topping.

Toast the pecans: Spread pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Let cool slightly, then roughly chop if you prefer smaller pieces.

Mix the topping: In a large bowl, whisk the eggs until well combined. Whisk in the maple syrup, brown sugar, melted butter, vanilla, and salt. Sprinkle the flour over the mixture and whisk until smooth. Stir in the pecans.

Assemble: Pour the pecan mixture over the warm crust and spread evenly. If using flaky salt, reserve it for after baking.

Bake: Return to the oven and bake for 22–28 minutes, until the topping is set at the edges and the center has the slightest jiggle but is not watery. The surface should look glossy and lightly browned.

Cool completely: Let the pan cool on a rack for at least 1–2 hours. For the cleanest slices, chill for 30–60 minutes after cooling. Lift out using the parchment and cut into bars.

Finish and serve: Sprinkle with a pinch of flaky sea salt if using. Serve at room temperature or slightly warm. A small drizzle of maple syrup or a dollop of whipped cream is optional but lovely.