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1
Preheat oven to 350F.
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2
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
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3
Lightly grease foil; set aside.
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4
Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
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5
Blend in egg yolk.
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6
Add flour and salt; mix well.
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7
Place in prepared pan; press firmly onto bottom to form crust.
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8
Bake 16 to 18 min.
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9
or until golden brown.
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10
Meanwhile, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl.
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11
Microwave on HIGH 4 min., stirring every 2 min.
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12
; set aside.
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13
Cool crust slightly on wire rack.
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14
Spread butter mixture evenly over crust.
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15
Bake an additional 18 to 20 min.
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16
or until set.
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17
Sprinkle with chopped chocolate.
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18
Continue baking 1 to 2 min.
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19
or until chocolate is melted; spread chocolate evenly over dessert.
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20
Sprinkle with pecans.
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21
Cool completely.
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22
Refrigerate 30 min.
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23
or until chocolate is firm.
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24
Remove dessert from pan, using foil handles.
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25
Cut into 36 bars or diamond shapes.
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26
Store in tightly covered container at room temperature.
