Melt butter in a medium saucepan over medium heat; stirring constantly. Watch carefully; the butter will foam and the solids under the foam will start to brown after 6-8 minutes,

Remove from heat immediately when the butter begins to turn brown.

Pour the butter into a shallow dish and chill until it becomes solid; about one half hour.

Sift together the flour, salt, and baking soda; set aside.

In a separate bowl combine the Heath Bar pieces and the toasted pecans; set aside.

Beat together the butter and both sugars; add vanilla and beat to combine.

Beat in eggs one at a time.

Add the flour mixture, a third at a time and beat until combined.

Add the Heath Bar mixture and continue beating until combined with the dough.

Chill cookie dough for at least 30 minutes (I actually form all of the cookies at this stage, refrigerating half for baking and freezing half for baking later).

Preheat oven to 350°F.

Line a cookie sheet with parchment paper.

Form cookies into balls approximately 1 inch in diameter and put approximately a dozen cookies on each sheet; spaced 3 inches apart.

Bake for 10-12 minutes until just starting to brown.

Remove from oven; let sit for a minute or two before transferring cookies to a wire cooling rack.