Instructions: For the Crust: Process flour, sugar, salt and butter in food processor until butter is size of small peas and mixture is dry and crumbly.

Transfer to 9-inch square pan and pat crumbs into bottom and 1/2-inch up sides. Bake at 350 degrees until crust is light brown, about 25 minutes. Cool 20 minutes.

For the Filling: Spread pecans in single layer in baking pan. Bake at 350 degrees until lightly browned and fragrant, about 7 to 8 minutes. Coarsely chop then set aside.

Sprinkle chocolate evenly over crust. Mix brown sugar, syrup, egg, butter, vanilla and salt in food processor or with mixer until smooth. Mix in pecans. Pour over chocolate.

Bake at 350 degrees until filling is browned and no longer jiggles in the center when pan is gently shaken, about 40 minutes.

Cool completely, then refrigerate several hours or overnight until firm enough to cut. Cut into 24 pieces.

This recipe yields 24 (2 by 1-inch) squares.

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