Preheat the oven to 325. Line an 8x8 pan with parchment paper and butter the parchment. Set aside.
Combine butter, flour, salt and sugar in a stand mixer with dough hook attachment. Work until a ball of dough forms (be patient, it will happen!).
Press shortbread dough into prepared pan. Bake for ten minutes.
While the shortbread is baking, make the pecan pie topping. While the butter is melting, roughly chop pecans.
In a small mixing bowl, combine chopped pecans, butter, brown sugar, maple syrup and salt. Stir until pecans are well coated.
After 10 minutes, remove the short bread from the oven and gently spoon the pecan mixture evenly over the short bread.
You want to spoon evenly rather than dump in the middle and spread it out, which will mush (very technical) your short bread.
Place shortbread back in the oven for 30 minutes.
Remove from the oven and allow to cool completely. Cut into wedges and drizzle with melted chocolate.