Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
While the shortbread is baking, prepare your pecan topping.
In a small saucepan, on medium heat, heat up the syrup, coconut oil, granulated sweetener, and salt. Once the granulated sweetener has become liquid and the mixture begins to bubble, add the pecans and continue cooking for one minute, before removing the from heat.
Remove the shortbread from the oven and top with the pecan caramel mixture, and spread out to cover the entire shortbread. Bake for an extra 5 minutes, until the topping just begins to bubble- Do not overbake or it will dry out.
Remove the pecan pie bars from the oven and allow to cool completely. Once cool, refrigerate for an hour, to firm up. Slice into bars.
Pecan Pie Bars should be stored in the fridge, in a sealed container or covered with plastic. They will keep for 2 weeks.The bars are freezer friendly and can be stored in the freezer for up to 6 months. See the full post for freezing tips and tricks.