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1
Preheat oven to 350F.
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2
Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides.
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3
Butter all 4 sides (but not bottom).
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4
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps.
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5
Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer.
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6
Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
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7
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt.
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8
Boil over moderately high heat, stirring occasionally, until caramel registers 245F on thermometer, about 8 minutes.
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9
Carefully stir in cranberries, then boil until caramel returns to 245F.
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10
Remove from heat and stir in vanilla, then stir in pecans until well coated.
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11
Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly.
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12
Cool completely.
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13
Lift bars in foil from pan and transfer to a cutting board.
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14
Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
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15
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
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16
Remove bowl from heat and add remaining chocolate, stirring until smooth.
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17
Transfer chocolate to a small heavy-duty sealable plastic bag.
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18
Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars.
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19
Let stand at room temperature until chocolate sets, about 1 hour.
