Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Set aside.

Make the pecan layer: Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive, sticky and crumbly mixture, like chunks of wet sand/dough. This will take about a minute. Scrape down the sides of the processor as needed.

Add in 1 cup pecans, vanilla and salt. Blend until the pecans are fully-incorporated and you get a soft, crumbly mixture. It’s ready when you can pinch the mixture between your fingers and it holds together. Add in remaining ½ cup pecans. Pulse just a few times until incorporated and pecans are chopped, with medium-small pieces still visible.

Pour this mixture into the prepared baking pan. Press down and smooth into an tightly-packed, even layer.

Make the chocolate layer: Use the double boiler method or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients (1/2 cup chocolate chips and ¼ cup + 1 tablespoon almond butter). Heat in 20-second increments until softened and melted. Stir until smooth.

Pour this chocolate mixture over the pecan bars. Using a rubber spatula, smooth into an even layer. Sprinkle ¼ cup chopped pecans evenly over the bars. Press pecans gently into the chocolate layer.

Freeze for 20-30 minutes. Remove from freezer and slice into 16 bars. Enjoy! Storing instructions below.