Cookie Crust: Cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth and light, one to two minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary.

Add flour and mix on low speed until just blended, about 30 seconds. Do not over-mix.

Place dough onto parchment paper or a lightly floured surface and shape into a flat square. Wrap dough well with plastic wrap and refrigerate at least an hour.

Preheat oven to 350° F and line bottom of a 15" x 10" jelly roll pan with parchment. Roll dough out to a rectangle 17" x 12" by ¹/₈" thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking.

Bake until dough is firm but has no color, about 10 to 12 minutes. Immediately upon removing from the oven, sprinkle the dough with the chopped chocolate, and spread with a spatula so that it forms an even layer as it melts. Cool crust while you make the filling.

Pecan Filling: Place the butter, sugars, honey, and cream into a heavy-bottom saucepot. Bring mixture to a boil over medium-high heat and cook, stirring constantly, until it reaches 240° F on a candy thermometer.

Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer.

Bake in 350° F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Cool thoroughly before cutting.

Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut into 2" diamonds. The bars store well at room temperature, but can also be refrigerated or frozen when wrapped airtight.