• First, preheat oven to 350F.
• Then, toast pecans for two minutes. Flip pecans and toast for 2-3 more minutes. Set timer as it's easy to burn them.

Shortbread Crust

• Next, make the shortbread crust. In a large mixing bowl whip butter for 2 minutes.
• Then, add white sugar, brown sugar, vanilla and salt. Mix until combined.
• Next, add flour a little at a time and mix until combined. The dough will be thick.
• Next, add chocolate chips and mix.
• Then, line parchment paper or oil spray a 13"x9"x3" baking dish. Place shortbread dough into baking dish and press firmly and evenly.
• Next, bake shortbread crust for 25 minutes at 350F.

Pecan Pie Filling

• Meanwhile, on medium high heat, melt butter. Set aside to cool. If butter is too hot the eggs will curdle and render them unusable.
• Next, measure remaining pecan pie ingredients.
• Then, whisk eggs in a bowl.
• Next, add eggs, white and brown sugars, corn syrup, lemon juice and salt to cooled butter.
• Then, pour pecan pie filling on the top of the shortbread crust. It's o.k. if the crust is still warm or even hot.
• Next, place pecan halves on top of pie filling.
• Last, bake at 350F for 30-40 minutes or until the middle is set and not jiggling when you take it out of oven.