1. 1.5c (200g) flour
2. 1.25c (100g + 160g) dark brown sugar, divided
3. 1.25c (115g + 175g) butter, divided
4. .75t salt, divided
5. 1.5c (225g) pecans
6. .33c (90g) cream
7. 1.5c (325g)dark chocolate chips or chunks, preferably couverture

1. Mix together flour, .5c sugar, .5t salt.
2. Cut .5c butter into small pieces, work into flour as pastry until mealy.
3. Press shortbread crust into 13x9 baking pan, lined and lightly greased.
4. Bake 350F for 20m.
5. Spread pecans over shortbread base.
6. Bring cream, .75c butter, .25t salt, and .75c sugar up to a gentle boil for 1m.
7. Pour over pecans.
8. Bake 350F for 20m.
9. Spinkle chocolate over slightly-cooled bars, spread smooth once melted.
10. Refrigerate 30m before cutting.