• Preheat oven to 350°F. Line your 9x13-inch baking pan with parchment paper, leaving a little bit overhanging so you can easily pick up the bars once cooled.

For the Crust:

• In a large bowl, cream together the butter and brown sugar until light and fluffy. You can use a hand mixer or stand mixer if you like.
  1 cup unsalted butter, ⅔ cup brown sugar
• Add flour and salt, mixing until crumbly. Press into the bottom of the prepared pan making sure it's an even thickness.
  2⅔ cups all-purpose flour, ½ teaspoon salt
• Bake crust for 20 minutes, or until lightly golden brown. Remove from the oven.

For the Filling:

• While the crust bakes, whisk together the remaining ingredients in a medium bowl until smooth. Stir in pecans and chocolate chips.
  3 large eggs, 1 cup light corn syrup, 1 cup granulated sugar, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1½ cups pecans, 1 cup dark chocolate chips
• Pour the filling over the pre-baked hot crust and spread evenly with a spatula.

Baking the Pie:

• Return the baking pan to the hot oven and bake for 25–30 minutes until filling is set. It will look slightly puffed.
• Remove from the oven and set on a wire cooling rack. Cool completely in the pan (at least 1 hour) before lifting out with the parchment paper. I like to then transfer the parchment paper and bars directly to the cooling rack for another 15 minutes or so to make sure they're throughly cooled before slicing.