1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.

2️⃣ Make the shortbread base: In a large mixing bowl, cream together the softened butter, flour, brown sugar, and salt until the mixture is crumbly but holds together when pressed. Press the mixture evenly into the prepared baking dish to form a firm layer.

3️⃣ Bake the base: Bake the shortbread crust in the preheated oven for 15–18 minutes, or until lightly golden. Remove from oven and set aside.

4️⃣ Prepare the caramel layer: In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Bring the mixture to a gentle boil and cook for 3–4 minutes, until it thickens slightly.

5️⃣ Add the pecans: Stir in the chopped pecans, then immediately pour the hot caramel mixture evenly over the baked shortbread crust.

6️⃣ Bake again: Return the pan to the oven and bake for an additional 12–15 minutes, or until the caramel is bubbly and golden.

7️⃣ Add the chocolate: Remove the pan from the oven and immediately sprinkle chocolate chips over the hot caramel layer. Let sit for a few minutes to melt, then use a spatula to gently spread the melted chocolate evenly across the surface.

8️⃣ Cool and cut: Allow the bars to cool completely at room temperature or refrigerate until the chocolate is set. Once cooled, cut into squares or bars and serve.