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1
Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350 degrees F. Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt.
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2
Pulse until the mixture is well combined (about 20 pulses).
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3
Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom.
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4
(Wipe out the processor bowl but don’t bother washing it.)
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5
Bake the base until firm and lightly browned, about 25 minutes.
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6
When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top.
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7
(Don’t turn off the oven.)
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8
Set the pan aside.
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9
Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped.
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10
In a medium-size heavy saucepan, melt the butter.
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11
Stir in the dark brown sugar, honey, cream, and salt.
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12
Simmer for 1 minute, stirring occasionally.
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13
Stir in the pecans.
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14
Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly.
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15
Bake until much of the filling is bubbling (not just the edges), 16 to 18 minutes.
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16
Let cool completely in the pan.
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17
When ready to serve, cut into 16 squares.
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18
Tightly covered, these bars will keep for about five days (though they never last that long).
