1 stick butter

1/2 cup brown sugar

1/2 cup finely chopped pecans

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

6 ounces heavy cream

6 ounces semisweet chocolate, chopped

16 pecan halves

Preheat oven to 350.

Combine butter, brown sugar, chopped pecans, eggs, and rum or vanilla in mixing bowl and beat with electric mixer until smooth.  In another bowl, combine flour, slat, baking soda, and cinnamon and add to butter mixture.  Beat until smooth ball forms.  Lightly knead and then press in even layer in 9 inch square baking pan.  Bake 15 minutes.  Cool in pan on rack 30 minutes.

Meanwhile bring cream to full boil in small saucepan.  Place chipped chocolate in medium bowl.  Pour hot cream all at once into chocolate and whisk until smooth.  Set aside to cool and thicken at room temperature, whisking occasionally.

When cake is cool, invert to remove and carefully place on cutting board.  Spread chocolate generously over top and cut into small squares.  Press a pecan half in the center of each and chill to set.