Salted Caramel Pecan Bark

 
http://tutti-dolci.com/2013/03/salted-caramel-pecan-bark/ 

 Salted Caramel-Pecan Bark
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
pinch of sea salt
1/2 tsp vanilla extract
3/4 cup pecans, chopped
sea salt
Line a 13 x 9-inch baking dish with foil. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while making caramel.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over chocolate layer and spread with an offset spatula. Sprinkle with pecans, pressingly gently to adhere. Sprinkle with additional sea salt if desired. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift foil and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.