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Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
Stir in vanilla extract and half of the chopped pecans.
Pour half of the chocolate mixture into the prepared pan and spread evenly.
Drizzle half of the caramel sauce over the chocolate layer. Sprinkle a pinch of sea salt evenly on top.
Pour the remaining chocolate mixture over the caramel and gently spread to cover.
Drizzle the remaining caramel sauce on top and swirl with a knife to create a marbled effect.
Sprinkle the remaining pecans and a light pinch of sea salt over the top.
Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
Let cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
Serving and storage tips:
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