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Make the shortbread dough. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry.
Bake the crust. Grease a 9-inch square pan with cooking oil spray and line with parchment paper, leaving an overhang on the sides to easily lift out the finished bars. Press the crumb mixture into the bottom of the lined pan and pack it in to form a single thin layer. Bake in a 350F preheated oven for 18-20 minutes until the edges are just starting to lightly brown. Remove the pan from the oven and add the pecan topping while the crust is still hot.