Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper.

In a mixing bowl, combine the almond flour, melted butter, and maple syrup. Stir well until the mixture resembles a moist, sandy dough.

Press this dough firmly and evenly into the bottom of the prepared pan.

Bake the crust in the preheated oven for about 12 minutes, or until it shows a light golden color at the edges.

While the crust is baking, add the maple syrup, unsalted butter, brown sugar, and a pinch of salt to a small saucepan.

Cook over medium heat, stirring gently until the mixture comes to a gentle boil. Let it boil for 3 minutes, stirring consistently until it slightly thickens.

Remove it from the heat and stir in the vanilla extract and chopped pecans.

Once the crust is done pre-baking, carefully pour the warm pecan filling over it, spreading it evenly to cover.

Return the pan to the oven and bake for an additional 16 to 18 minutes, looking for a bubbly surface to know it’s ready.

After removing the bars from the oven, allow them to cool at room temperature for at least an hour.

To firm them up, refrigerate for another 30 minutes before slicing.