1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup finely chopped pecans
1 large egg
1 teaspoon vanilla extract, or rum flavoring
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
3/4 cup whipping cream
1 cup semisweet chocolate chips
16 pecan halves
Preheat oven to 350°F.
In large mixing bowl with an electric mixer on medium speed, combine butter, brown sugar, pecans, egg and vanilla; beat until smooth.
In another bowl, combine flour, salt, cinnamon and baking soda. Add to butter mixture; beat until a smooth ball forms.
Knead lightly and press into a 9-inch square baking pan. Bake for 15 minutes. Let cool in pan on a wire rack for 30 minutes.
Meanwhile in small saucepan, bring cream to full boil. Place chocolate chips in a medium bowl and pour hot cream, all at once, over chocolate; whisk until smooth. Set aside to cool and thicken at room temperature, whisking occasionally.
When cake is cool, invert to remove and carefully place on cutting board. Spread chocolate generously over top and cut into small squares. Press a pecan half in the center of each and refrigerate to set.
Makes 16 bars.