In mixing bowl add the butter, beat on medium speed until creamy. Add in the light brown sugar, mix until fluffy. Slowly add in the flour and salt. Beat on slow until incorporated. The mixture will be soft and not combined, but when you press it together with your fingers it will mold together.

Pour the cookie mixture into the prepared baking pan. Press it down until flat and smooth. I used a rubber spatula.

Top with a layer of pecan halves.

In a small saucepan add the butter and dark brown sugar. Stir while the butter melts. Stir occasionally until the mixture starts to bubble.

Remove from heat, add in the whiskey. It will bubble. Once it stops bubbling, pour the mixture over the pecans and cookie layer in the baking pan.

Remove from the oven and allow to cool. Once cooled cut and serve! Can be placed in the refrigerator to speed up cooling time.