Toast pecans at 350°F for 5-10 minutes, until golden.
Cut parchment to fit in bottom and sides of 8" x 8" pan. If you fold parchment right in the middle, half will go one way, the other piece in the opposite direction.
Place chips in microwave safe bowl. Microwave for 30 seconds, then remove from microwave and stir. Continue with 15 second intervals until chocolate is fully melted.
Add condensed milk and butter, Stir, and microwave again, at 15 second intervals, until butter is melted, stirring in between.
Add bourbon and salt. Mix thoroughly.
Stir in pecans.
Pour into prepared pan. Level off with spatula. Top with pink salt.
Refrigerate at least 2 hours or overnight. Cut with sharp knife into squares. If knife gets really sticky, you can rinse it under very hot water. Just make sure you dry it thoroughly.
Don't skip the parchment paper. They will be hard to get out of the pan without it.Bourbon is optional. I use a very sharp paring knife or even my filet knife to cut them.Store between pieces of waxed paper, in air tight container.Best if consumed within 7 days. Do not freeze.