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1
Make the shortbread Preheat the oven to 350 and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides.
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2
Spray the foil with vegetable oil spray.
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3
Make the shortbread In a standing electric mixer or food processor, beat the butter with the confectioners' sugar, flour and salt until a soft dough forms.
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4
Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer.
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5
Freeze the dough for about 10 minutes, until firm.
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6
Make the shortbread Bake the shortbread in the center of the oven for 20 minutes, until lightly golden.
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7
Meanwhile, make the topping In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth.
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8
Remove from the heat and let cool slightly.
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9
Whisk in the eggs, then fold in the pecans.
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10
Meanwhile, make the topping Spread the topping over the shortbread crust and sprinkle lightly with sea salt.
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11
Bake the shortbread bar for about 25 minutes, until the topping is set.
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12
Let cool to room temperature, then refrigerate until firm.
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13
Using the foil, carefully lift the bar out of the pan; discard the foil.
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14
Cut the shortbread into 32 triangles and serve.
