Preheat oven to 350 degrees.
In a large mixing bowl or stand mixer combine the 1 3/4 cups flour, butter, and sugar from the crust ingredients. Beat on medium speed until you get course crumbs. Stir in pecans. Press evenly and firmly into the bottom of an un-greased 9x13 baking pan. Bake for 18-20 minutes or until edges just start to lightly brown.
In a mixing bowl, combine brown sugar, flour (from the filling section), salt, and cinnamon. Whisk until combined. Stir in corn syrup, maple syrup, eggs, and vanilla. Stir in chopped pecans. Spread evenly over hot, partially baked crust. Bake for 33-35 minutes, or until center is set, and a knife comes out clean near the center.
Cool completely before glazing.
Whisk all glaze ingredients in a small bowl. Adjust powdered sugar/water ratio as needed depending on thickness desired. Drizzle over cooled bars. Chill bars for about 30 minutes before cutting to make slicing easier.
Serve with cinnamon ice cream or whipped cream (but I HIGHLY recommend ice cream).