Preheat oven to 350 degrees. Butter a 13-by-9-inch pan.

In food processor or by hand, combine flour, baking powder and salt. Cut in butter until mixture is the texture of cornmeal.

In small bowl, beat together egg and vanilla, then add to dry mixture. If you are using a food processor, run while adding egg but shut off as soon as egg is poured through. Dough should be crumbly.

Press firmly into bottom of prepared pan and bake in preheated oven 5 minutes. Set aside.

Prepare filling, pour over baked crust and smooth out. Refrigerate until well-chilled.

Prepare glaze and spread evenly over filling. Chill until set and cut into bars.

Filling:

In a medium saucepan, melt butter and brown sugar. Stir until thoroughly combined. Bring to a boil over high heat and cook to soft-ball stage (240 degrees). Remove from heat. Combine pecans and cream and stir into caramel mixture.

Glaze:

In microwave or over simmering water in double boiler, melt chocolate and butter. Stir until smooth.

Cut these bars into large squares and then slice diagonally to make them three-pointers.