Step 1

Spread the pecans on a baking sheet and bake them in a preheated 300°F oven until they darken slightly in color and begin to give off a nutty toasted aroma, about 4 minutes.

Step 2

Preheat oven to 350°F. Line an 8x8 metal baking pan with parchment paper and set aside.

Step 3

Add flour, brown sugar, and butter to the bowl of a food processor. Process until the mixture becomes a very crumbly dough.

Step 4

Pour the dough into the prepared pan and gently press the dough into the bottom of the pan to create a solid crust. Make sure the crust reaches all the way into the edges and corners of the pan and that there are no holes in the crust.

Step 5

until it's a light golden brown, about 15 minutes. Remove the pan from the oven and let it cool slightly while you prepare the caramel pecan layer.

Step 6

In a small saucepan, combine brown sugar, butter, and heavy cream, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve. Let the mixture boil without stirring for 1 minute, then remove the pan from the heat.

Step 7

Sprinkle the toasted pecans over the shortbread crust and pour the caramel over the pecans.

Step 8

Return the pan to the oven and bake the bars until the caramel is bubbling and darkens slightly in color, about 15 minutes. Remove the bars from the oven a let cool completely.*

Step 9

Once the bars have cooled, prepare the chocolate ganache. Place the chocolate in a medium bowl and set aside. Heat the heavy cream in a small saucepan over medium-high heat until it's just simmering (not boiling!). Pour the warm cream over the chocolate and let sit for 2 minutes. Then gently whisk the mixture until the chocolate is completely melted and the mixture is smooth.

Step 10

Pour the chocolate ganache over the cooled bars and spread it into an even layer using a spatula. Let the chocolate set before sprinkling with salt (optional), slicing, and serving the bars.