Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line it with parchment paper, leaving overhang on the sides.

Melt 1 cup of butter in a microwave-safe bowl in 30-second intervals until smooth.

In a mixing bowl, whisk together 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract until frothy.

Gradually add 1 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1/4 teaspoon of salt. Mix to form a smooth brownie batter.

Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, until slightly moist crumbs remain on a toothpick.

While the brownie layer bakes, prepare the pecan pie layer. Chop 1 1/2 cups of pecans and set aside.

In a mixing bowl, whisk together 1 cup of light corn syrup, 1/3 cup of granulated sugar, 1/3 cup of brown sugar, 4 large eggs, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until well combined.

Gently fold in the chopped pecans.

Once the brownie layer is out of the oven and slightly cooled, pour the pecan pie filling over it, spreading it evenly.

Return the pan to the oven and bake for an additional 30-35 minutes or until the pecan pie layer is set but slightly jiggly.

Let the bars cool completely in the pan.

To make the caramel sauce, heat 1 cup of granulated sugar and 1/4 cup of water in a saucepan until it turns a deep amber color. Carefully add 1/2 cup of heavy cream and 1/4 cup of unsalted butter, then stir in 1/2 teaspoon of salt. Let it cool slightly.

Drizzle the caramel sauce over the bars.