1-Preheat oven and prepare pan: Start by preheating your oven to 350 degrees F, which is the key to getting that golden crust just right. First, line a 9×9 baking pan with parchment paper or foil for easy removal, and give it a good greasing to prevent sticking it’s a small step that saves big headaches later.

2-Mix and bake crust: Mix the flour, sugar, and salt, then work in the butter until it clumps without any dry spots; press this evenly into the pan and bake for 20 minutes until it’s lightly browned. Meanwhile, toast the pecans on a baking sheet for 5 minutes to bring out their nutty flavor it’s one of those tricks that makes a real difference.

3-Prepare and add filling: Once the crust is out, scatter the 2/3 cup bittersweet chocolate chips over the hot base. In a bowl, whisk together the melted butter, brown sugar, corn syrup, maple syrup, bourbon, vanilla, and salt until smooth, then add the egg and whisk again. Pour this filling over the chocolate chips, even it out, and top with the toasted pecans, pressing them lightly into the mixture.

4-Bake and cool: Bake for 22 to 25 minutes until the top is browned, edges bubble, and the center jiggles a bit. Let it cool in the pan on a rack for an hour, sprinkle with flaked sea salt if you like, then remove and cool to room temperature. For the drizzle, melt 1/2 cup bittersweet chocolate chips with 1 tablespoon butter over simmering water, stir until smooth, and drizzle it on top. Cut into 24 bars in a 6 by 4 grid, and chill first for cleaner slices. The total time is about 55 minutes, with 10 minutes prep and 45 minutes cooking.