Preheat the oven to 350°F.

Line a 15x10 inch jelly roll pan with parchment paper.

Combine the flour, brown sugar, and salt in the bowl of a food processor and pulse once or twice to mix. Add the butter and pulse until crumbly. Pour into the pan, press down flat and bake for 15 to 17 minutes.

Melt butter in a saucepan, then add sugar, corn syrup, and salt. Bring to a boil and boil gently until mixture reaches 245 F on deep fry thermometer.

Add cranberries (be careful, as the cold berries will cause the caramel to spatter), then boil until caramel returns to 245°F. Remove from heat and stir in vanilla and pecans until evenly coated.

Before it starts to set, quickly spread caramel topping over base. Let cool completely.

Lift bars from pan and cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.

Melt the chocolate in a double boiler or in the microwave, then transfer to a heavy duty freezer bag, snip corner and pipe over the bars. Let stand (or chill) to set the chocolate.