Sweet, crisp, tart, chocolately these bars have it all!
Preheat oven to 350F. Place the flour, sugar and salt in a food processor and blend. Add the butter and process until it forms pea sized lumps. Sprinkle the mixture into a 10x15 inch baking pan that has been lined with foil and greased, and press the mixture down. Bake until golden brown, about 15-17 minutes then set aside to cool.
Melt the butter in a large saucepan. Mix in the sugar, corn syrup and salt and bring to a boil. Simmer until the mixture turns a nice golden amber in color and reaches 245F on a candy thermometer. Mix in the cranberries and return to 245F. Remove from heat and mix in the vanilla and pecans. Quickly spread the mixture over the shortbread and the let it cool completely.
Bring some water to boil in a small sauce pan, place the chocolate in a large bowl over the saucepan and melt the chocolate. Drizzle the chocolate over the bars, let cool and enjoy.