Pecan Praline Bars

From one of Maida Heatter's dessert cookbooks.

1  stick  unsalted butter
1/4  tsp  salt
1  cup  light brown sugar, packed
2  cups  sifted flour
2-1/2  cups  pecan halves

Prepare a 9x13" pan as follows:
Cut a piece of foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan with the shiny side down. Using your hands, press down the sides and corners to shape the foil to fit the pan. Lift the foil out of the pan. Run a little water into the pan to wet it all over. Pou it all out, except for 1 Tbs. (The wet pan helps to hold the foil down.) Place the foil back into the pan, pressing against the sides and bottom. Do not butter the foil.

In a large bowl, beat the butter until soft. Add salt and sugar, beating well. Add flour and beat for a minute or so, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers.

Turn the mixture into the prepared pan. Press down with your fingers to form a compact layer. Place the pecans on the crust, touching each other, with the flat sides down, and all in the same direction to cover the entire crust.

Topping:
1-1/2  sticks  unsalted butter
1/2  cup  light brown sugar, packed

In a medium size saucepan, melt the butter. Add brown sugar and stir constantly with a wooden spoon over high heat, until the mixture comes to a hard boil over the entire surface. Continue to stir over the heat for another 30 seconds, or so.  Remove the pan from the heat and pour hot mixture over the pecans, trying to coat the entire surface. Bake for 22 minutes @350 degrees.

Remove from oven and let stand until cooled. Refrigerate for one hour.

Cover the pan with a cookie sheet and turn upside down. Remove pan and peel off the foil. Turn the cold and firm cake right-side-up on a cutting board. Cut into rectangles. Store in an airtight container with waxed paper between layers. Bring to room temp before serving.