In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together.

Press the dough evenly into the bottom of an ungreased 9x13 inch baking pan.

Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until it’s lightly golden brown.

While the crust is baking, prepare the filling. In a medium bowl, combine the brown sugar, maple syrup, melted butter, eggs, vanilla extract, and salt. Whisk until everything is well combined and smooth.

Stir in the pecan halves into the maple mixture, making sure they are evenly distributed.

Carefully pour the pecan mixture over the pre-baked crust, spreading it evenly to cover the entire surface.

Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and lightly golden brown.

Let the bars cool completely in the pan on a wire rack before cutting them into squares or rectangles.