Preheat oven to 350 degrees F.

Make the crust.  In a large bowl, cream the butter and sugar until light and fluffy.  Mix in the flour until a slightly crumbly dough forms.  This can be done by hand or with a hand or stand mixer.  It’s super easy since the butter is softened.  Press the dough into the bottom of a 9 by 13 inch pan and sprinkle with the pecans.

Make the filling.  In a small sauce pan, melt the butter and brown sugar, stirring frequently.  Continuing to stir often, bring to a boil and boil for about 1 minute.  Remove from the heat, stir in the vanilla and salt, and pour over the crust and pecans.

Bake for about 15 minutes until crust is golden and filling is bubbling.  Allow to cool completely in the pan.

When cool, make the topping.  Melt the coconut oil in a microwave safe bowl.  Once fully melted, stir in the carob or cocoa powder and pour into an even layer over the cooled bars.  Allow to set (you can speed up the process in the refrigerator or freezer) before cutting into bars and serving.  Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about 1 hour.