Ricardo's Chocolate Maple Crunch

Line a 17×12-inch (43×30-cm) baking sheet with parchment paper, letting the paper hang over two sides. Lightly butter.
In a saucepan, bring maple syrup to a boil with the butter, vanilla and salt. Cook until a candy thermometer reads 294°F (146°C). Watch carefully, because the temperature rises quickly at around 260°F (130°C). This step must be done quickly. Remove immediately from heat and stir in baking soda. Quickly pour onto the baking sheet. With a spatula, thinly spread maple caramel to about a 12-inch (30-cm) square. Allow to cool completely.
Cover surface of caramel with half the melted chocolate and sprinkle with half the pecans. Refrigerate for 15 minutes or until chocolate is firm. Flip the maple crunch and remove parchment paper. If caramel seems to be covered with a thin layer of fat, remove excess butter with a paper towel. Cover with the remaining chocolate and sprinkle with the remaining pecans. Refrigerate crunch for about 15 minutes or until completely firm before breaking it into pieces. If necessary, reheat the chocolate for a few seconds in the microwave.
Keeps in an airtight container at room temperature for about 2 weeks.

Ricardo’s Chocolate Maple Crunch