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Place a saucepan over medium-low heat.
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Add butter, sugar, maple syrup, vanilla, and salt to pan. Combine to melt butter.
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Once butter is melted, add coconut cream and pecans. Stir to combine.
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Pour mixture over the shortbread crust. Bake in oven 20 minutes until filling is bubbly and deepens in color. Remove from oven and cool completely.
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Cut bars into 2 inch squares and serve. You can also freeze these if desired (though they did not come close to lasting that long!)