Brush a 20cm square baking tin with coconut oil and then line with baking paper.
Preheat the oven to 180C.
Mix all of the shortbread base ingredients together in a large bowl until well combined and the crumbly texture of wet sand. Press this mixture into the bottom of the baking tin. Bake for 15 minutes, until lightly browned.
While the shortbread base is in the oven, prepare the pecan topping by heating the coconut oil, maple syrup, coconut sugar and salt in a small saucepan over a medium heat. Once the mixture is bubbling add the pecans and cook for 1 minute.
Take the shortbread base out of the oven and pour the caramelised pecans over the top. Spread the topping out evenly and place back into the oven for 5 minutes.
Remove the pecan bars from the oven and let cool completely before placing in the fridge to firm up for at least 1 hour before slicing into small squares. Serve the bars at room temperature.
Any leftovers can be kept in the fridge for up to 2 weeks or frozen for up to 6 months.