Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

Stir all of the ingredients for the crust together in a bowl until well-combined - it will form a thick, sticky dough. Transfer the dough to the parchment-lined baking pan and press into an even layer using your hands. Poke many holes in the crust with a fork to ensure it bakes evenly and does not bow up while baking.

Bake for 12 to 18 minutes on the center rack of the preheated oven, until the sides of the crust are golden-brown. Remove crust from the oven and set it aside to cool for a few minutes.

Heat the coconut milk and coconut sugar in a saucepan over medium-high heat and bring to a full boil. Whisk until all of the coconut sugar has been dissolved. Continue cooking at a controlled boil, whisking occasionally, until a thick, sticky caramel-like substance forms and the liquid has been reduced to about ⅓ or ½ its original volume, about 30 to 40 minutes.

Remove the caramel from the heat. Stir in the pure maple syrup, vanilla extract and sea salt and whisk until well-combined. Add in the chopped pecans and stir until everything is well-coated.

Transfer the filling mixture to the baking pan with the shortbread crust and smooth into an even layer.

Bake on the center rack of the oven for 25 to 35 minutes, until the pecan mixture is bubble and appears to have a thin crust on top.

Remove the pecan bars from the oven and allow them to cool completely before slicing and serving. Note: after the bars cool for about 15 minutes at room temperature, you can transfer them to the refrigerator to speed up the process.