For the Browned Butter Pecan Shortbread Crust

• Brown the butter over medium heat in a medium sauce pan. Allow to cool completely to a spreadable consistency. You can hurry the process along by popping it in the freezer and stirring often.
• Preheat the oven to 350 and line a 9X9 baking pan with parchment paper
• In a large bowl, whisk together the flour, sugar, and salt.
• Fold in the browned butter and vanilla bean paste, then fold in the chopped pecans.
• Press the crust into an even layer in the prepared pan, and bake for 10 minutes. Cool completely.

For the Vanilla Bean Caramel

• Add the sweetened condensed milk, brown sugar, butter, and honey (or corn syrup) in a medium sauce pan.
• Cook until sugar has completely dissolved and mixture has reached 210-220 degrees on a candy thermometer. Or until it begins to boil around the edges.
• Remove from heat and stir in the salt and vanilla bean paste.
• Pour over cooled shortbread crust and refrigerate until set. At least one hour, up to overnight. 

For the Salted Chocolate Topping

• In a glass bowl over a sauce pan filled with 2 inches of water, combine the chocolate and oil.
• Heat over medium until the chocolate is completely melted and smooth.
• Pour over cooled caramel, top with flaky salt, and pop in the fridge until chocolate is set. About 20 minutes. 
• Slice into bars and serve.