Shortbread crust, melted semi-sweet chocolate and a caramel-ly layer of butter, brown sugar and toasted pecans. If you like this type of thing, you'll be happy with these Chocolate Pecan Bars.
Mine were made in an 8 by 8 pan so they turned out a little thicker than they should have. I forgot that I like to make them in a 9 by 11 which makes them a little thinner but makes more cookies too. You just need to use a little more chocolate for the increased surface area.
I also skip the cinnamon in this recipe. I don't think it needs it. But I think these bars were originally made to accompany a Mexican-themed meal so a little cinnamon would be nice to add if you are serving a menu like that.
As per usual, if the link doesn't work and you want the recipe, just send me a note.