Preheat oven to 350. Spread pecans on a 15x10x1-inch jelly-roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.
Lightly grease the jelly-roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes or just until dough begins to pull away from the sides of pan. Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes. Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2-inch strips, then diagonally into diamond-shaped bars. The bars can remain in the pan for easy transportation.
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3 Points Each; 137 for Entire Recipe