Ingredients

The following ingredients have 4 Servings
  • 1 cup pecans, rough chopped
  • 10 oz dark chocolate chips
  • 10 oz semi-sweet chocolate chips
  • 1/4 cup bourbon
  • 14 oz, can sweetened condensed milk
  • 1/4 cup Butter
  • 1/4 tsp Salt
  • Pink Himalayan Sea Salt

Instruction

  • 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.