Step 1: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Gradually add the flour and salt to the butter mixture, mixing until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan.
Step 4: Bake the crust for 15-18 minutes, or until the edges are very lightly golden. Remove from the oven and set aside.
Step 5: In a medium saucepan, combine the maple syrup, brown sugar, and heavy cream. Bring to a boil over medium heat, stirring constantly, and let boil for 2-3 minutes.
Step 6: Remove the saucepan from the heat and stir in the toasted pecans and vanilla extract.
Step 7: Pour the pecan mixture over the warm crust, spreading it evenly to the edges.
Step 8: Return the pan to the oven and bake for an additional 15-20 minutes, or until the topping is bubbling and slightly set.
Step 9: Allow the maple pecan cookie bars to cool completely in the pan before lifting them out using the parchment overhang and slicing into squares.