Melt chocolate in the microwave or over a double boiler.
While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don't burn).
Once the chocolate is melted, evenly spread on to a parchment-lined baking sheet.
Sprinkle with toasted pecans and shortbread cookies.
Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt.
Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.