• Preheat oven to 350°F.
• Line 13x9x2-inch baking pan with parchment paper, leaving 1-inch overhang on all sides.
• Spray parchment paper with a coconut spray.
• Blend flour, powdered sugar, and salt in processor.
• Add butter and pulse until mixture begins to clump together.
• Once a ball begins to form, gather dough together and remove from processor.
• Press dough evenly onto bottom of parchment-lined pan.
• Bake crust until set and light golden, about 20 minutes.
• Remove from oven. Set aside while preparing topping.
• Reduce oven temperature to 325°F.

Method for making pecan topping:

• Stir brown sugar, brown rice syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils. Boil for 1 minute.
• Add pecans and cream; boil until mixture thickens slightly, about 3 minutes.
• Stir in vanilla.
• Pour hot pecan topping over warm crust.
• Bake in a 325 degree until pecan top bubbles, about 20 minutes.
• Transfer pan to a cooling rack. Cool completely in pan (topping will harden as it cools).
• Once cooled, carefully lift parchment out from pan onto a cutting board, or leave in tray until ready to serve.
• Using a sharp knife, cut pecan bars into squares.