Ingredients

The following ingredients have 12 Servings
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup pecan halves
  • 1 cup pecan pieces
  • 2 teaspoons kosher or coarse sea salt
  • 1-3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder (like Hershey's)
  • 2/3 cup powdered sugar
  • 3/4 cup cold butter or vegetable shortening (like Crisco)
  • 1-1/2 cups semi-sweet chocolate chips
  • 3/4 cup firmly packed brown sugar
  • 1 heaping tablespoon all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup light corn syrup
  • 1/2 teaspoon vanilla
  • 2 tablespoons bourbon, optional
  • 2 tablespoons unsalted butter, softened at room temperature

Instruction

  • Preheat oven to 375 degrees F to roast the pecans. Toss the pecans with the melted butter and roast on a rimmed baking sheet in the oven for about 12 to 15 minutes, stirring once or twice, until fragrant. Remove, sprinkle with salt, toss and transfer to paper towels to cool.
  • Line a 9 x 13-inch baking pan with heavy duty aluminum foil, leaving excess hanging over on the ends for handles; butter the foil and set aside.
  • Reduce oven temperature to 350 degrees F.
  • For the crust, whisk together the flour, cocoa and powdered sugar; cut in the cold butter or shortening until mixture resembles a coarse meal.
  • Press into the bottom of the prepared baking pan and slightly up the sides. Bake at 350 degrees F for about 15 minutes, remove and immediately sprinkle the chocolate chips on top. Let rest until chips have melted, then use a spatula to spread the melted chocolate evenly on the crust. Set aside to cool completely, about 30 minutes.
  • Once crust has cooled, heat oven to 350 degrees F again.
  • For the filling, whisk together the brown sugar and flour.
  • Using a wooden spoon, gently stir in the eggs, corn syrup, vanilla, bourbon and butter by hand.
  • Stir in the roasted pecans. Pour into the cooled crust.
  • Bake at 350 degrees F for 25 to 30 minutes or until set. Let cool completely on a rack, about 1 hour, until cool enough that you can hold the pan in the palm of your hand.
  • Transfer the pan to the refrigerator to chill for another hour.
  • Use the aluminum foil to lift out of the baking pan, let rest at room temperature until pliable enough to cut into bars.