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1
Generously grease a 13x9 baking pan or coat with nonstick spray.
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2
In a medium bowl, thoroughly stir together the flour, sugar, and salt.
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3
Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
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4
Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
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5
Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
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6
Firmly press the dough in an even layer into the baking pan.
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7
Refrigerate for 30 minutes.
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8
Preheat oven to 350u00b0.
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9
Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
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10
TOPPING:
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11
Spread pecans in a medium baking pan.
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12
Combine the butter, brown sugar, salt, corn syrup and cream.
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13
Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
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14
Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
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15
Sspread topping evenly over the crust.
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16
Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
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17
Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
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18
Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
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19
Let stand until cooled to barely warm.
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20
Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
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21
Let stand until completely cooled.
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22
Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
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23
If freezing, leave the slab whole, then cut into bars when partially thawed.
