Preheat your oven to 375°F (190°C) and line an 8-inch square baking pan with parchment paper.

In a mixing bowl, combine gluten-free all-purpose flour, granulated sugar, and salt. Gradually add butter, mixing until the mixture holds together.

Press the dough evenly into the pan and bake for 14-16 minutes, or until the edges are lightly golden.

Reduce the oven temperature to 325°F (160°C) while your shortbread cools slightly.

In a separate bowl, beat the eggs until frothy, then mix in maple syrup and brown sugar until fully incorporated.

Gently stir in vanilla extract and melted butter, followed by your pecan halves and pieces.

Carefully pour the pecan filling over the baked shortbread base, spreading it evenly.

Bake for 40-45 minutes, watching closely after 30 minutes to prevent over-browning; cover with foil if needed.

Once set and golden, let the bars cool completely before lifting them out and slicing into squares.