Position a rack to the center of the oven and preheat to 350°F.

Line an 8 by 8-inch baking dish with parchment paper.

In a food processor, add the graham crackers, melted butter and ½ teaspoon kosher salt. Pulse until it is the texture of wet sand.

Press the graham cracker crust evenly into the bottom of the baking dish.

No need to wipe out the food processor (unless you have wayyyy too many graham cracker bits in there), but add the pecans, egg white, chocolate chips, vanilla, bourbon, and ¼ teaspoon of salt. Process until the mixture is chunky, almost like a crumble topping. Set aside.

When the oven is ready, bake just the graham cracker crust for 12-14 minutes, or until the edges are golden brown but nothing else has taken on any color.

While the crust is baking, prepare the caramel. Set a medium pan over medium heat and add the brown sugar and butter. All the butter to fully melt, stirring constantly to combine it with the sugar. Let this come to a gentle bubble, and then let it bubble, stirring occasionally, for 3-4 minutes or until thick.

Turn off the heat on the burner and add the heavy cream and bourbon. Stir quickly to combine. Remove the pan from the heat and continue to stir until you see it turn into a pourable, rich caramel.

Pour the caramel over the set graham cracker crust. Lightly tap the baking pan on the counter to make sure the caramel hits all the edges.

Scatter the pecan mixture over the caramel, being sure to get as close to the edges of the pan as you can. Dot any open spots with new pecan halves, as if they are poking out from the caramel.

Bake this for another 10-11 minutes, or until the pecan mixture is dry. The caramel will be bubbling around the edges when you remove it from the oven, but that's totally normal, don't worry about it!

Let this cool in the fridge or in the freezer for at least 45 minutes. You want the bottom of the pan to be completely cool before slicing.

Slice with a sharp knife into sixteen pieces, and enjoy!