Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
In a stand mixer, or using a hand-held mixer, cream together the butter and sugar. Add the salt and gradually blend in the flour until it forms a dough. Press into a sheet pan, and bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the pecans and chocolate chips over the shortbread while it's warm. Let cool 10 minutes, then cut into desired size. Let cool completely in the pan, then store in an airtight container.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Amy Finley and Rory Schepisi