Preheat the oven to 375 degrees F.
Place bacon on a foil lined baking sheet and spread half of on Sukrin syrup on the bacon strips.
Sprinkle on cinnamon and pepper if desired.
Bake for 10 minutes then flip bacon over and spread on the rest of the syrup, cinnamon and optional pepper. Bake additional 5 minutes or until crisp. Set aside to cool then chop.
Reduce oven to 350 degrees F.
Prepare ingredients for the shortbread crust in the food processor and pulse until fine crumbs.
Press evenly into an 8 by 8 baking dish. Bake 10 minutes and set aside.
Prepare the topping by adding all the ingredients except the pecans to a small sauce pan over medium heat on the stove.
Bring to a boil and continue to stir for 1 minute. Turn off the heat and add in the pecans and bacon. Spread this mixture over the crust.
Bake 20 minutes or until the edges are bubbling and the top is browned.
When cool, cut into servings and enjoy!