### Instructions
1. **Prepare the Shortbread Crust:**
* Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
* Stir in the vanilla extract.
* Gradually add the flour and salt, mixing until just combined and a soft dough forms.
* Press the dough evenly into the bottom of the prepared baking pan.
* Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly while you prepare the caramel.
2. **Make the Homemade Caramel:**
* In a medium heavy-bottomed saucepan, melt the butter over medium heat.
* Stir in the light brown sugar and granulated sugar. Bring to a boil, stirring constantly.
* Reduce heat to low and slowly whisk in the heavy cream.
* Continue to simmer, stirring occasionally, for 8-10 minutes, or until the caramel thickens slightly and reaches a light amber color. A candy thermometer can be used for precision, aiming for around 235-240°F (113-115°C) (soft ball stage).
* Remove from heat and stir in the vanilla extract and salt.
3. **Assemble the Bars:**
* Pour the warm caramel evenly over the baked shortbread crust.
* Sprinkle the toasted pecans evenly over the caramel layer.
* Return the pan to the oven and bake for another 5-7 minutes, or until the caramel is bubbly and the pecans are fragrant.
* Remove from oven. Immediately sprinkle the chocolate chips evenly over the hot caramel and pecans.
* Let sit for 5 minutes to allow the chocolate to melt. Then, use an offset spatula or the back of a spoon to gently spread the melted chocolate into an even layer.
4. **Cool and Serve:**
* Allow the bars to cool completely at room temperature for at least 2-3 hours, or chill in the refrigerator for one hour to set the chocolate and caramel. This will make them easier to cut.
* Once fully set, lift the bars out of the pan using the parchment paper overhang.
* Cut into squares or rectangles using a sharp knife. For cleaner cuts, you can warm your knife under hot water and wipe it clean between cuts.
### Short Tips
* **Toast Your Pecans:** Toasting the pecans before adding them brings out their natural nutty flavor and adds a wonderful crunch that makes a big difference.
* **Parchment Paper is Your Best Friend:** Don’t skip lining your pan with parchment paper! It makes lifting the cooled bars out incredibly easy and prevents sticking.
* **Don’t Rush the Cooling:** Patience is key for these bars. Letting them cool completely ensures the caramel sets properly and the chocolate hardens, making for clean, beautiful slices.
* **Room Temperature Ingredients:** For the best shortbread crust, ensure your butter is truly softened (but not melted) for easy creaming.
* **Clean Cuts:** For the neatest slices, use a sharp knife and clean it between each cut, especially when cutting through the chocolate layer. You can also lightly oil the knife for even smoother cuts.
