Line an 8”x 8” pan with heavy duty foil and spray with nonstick cooking spray. 

Cream ¾ cup butter and sugar. Mix in maple syrup and then gradually add flour and salt until just combined. Press shortbread mixture into pan bottom. Bake for 20 minutes or until a light golden color. Remove from oven. 

On warm shortbread, layer bacon, chopped pecans and coconut and gently press down in shortbread. Bake 5 minutes. Remove pan from oven. Let cool for 10 minutes. 

Open can of Dulce de Leche and heat in microwave-safe bowl for 1 minute on medium power until warm and easy to spread. Stir often. Spread Dulce de Leche over cooled crust. Melt chocolate and remaining 1 tablespoon of butter in microwave or a double boiler. Pour melted chocolate over Dulce de Leche. Let chocolate cool to set. Cut 2-inch squares. 

Store in an airtight container in refrigerator. 

*If you cannot find Dulce de Leche, prepare a can of sweetened condensed milk. Poke two vent holes in can top. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch below the can top. Let the pot and can simmer gently for about 1½ to 2 hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much. Let it cool and carefully open up the can. The resulting product should be colored tan or brown.