Vegan Pecan Pie Bars with a Caramel Drizzle

0 Preaheat the oven to 350 degrees and line a 8x8 baking pan with parchment paper
1 In a large bowl add the flaxseed with 3 tbsp water, stir and let set for 3-5 minutes until gelled
2 Add the rest of the cookie crust ingredients into the bowl and mix until well combined. (may need to use your hands)
3 Press the dough into the bottom of the baking sheet. Only use half the dough if you want a thinner crust and save the rest for a later time. 
4 Bake for about 18-20 minutes until the crust is set. Then let the crust come to room temperature. Cook for about 12-15 minutes if only using half the cookie dough
5 Combine the sugar, maple, butter, oil, vanilla, and cream in a medium sauce pan. 
6 Cook on medium high heat for about five minutes until the mixture comes to a low bowl. Make sure you stir the mixture constantly so the sugar does not burn.
7 Once the mixture comes to a low boil leave it on the heat for another minute still stirring
8 Take it off the heat and stir in the milk and chopped pecans
9 Poor the mixture evenly over the crust and sprinkle with a pinch of sea salt.
10 Place in the oven at 350 and bake for about 17 minutes. The filling should be a little bubbly
11 Let cool for an hour and the place in the fridge to cool for another 2 hours. (you want to make sure to let it set before cutting)
12 For the caramel add all the ingredients into a bowl or mason jar and stir until evenly combined
13 Drizzle over the top of the cooled bars