Pecan Chocolate Bars

Name: Pecan Chocolate Bars Recipe
Prep time: 20 min
Cook time: 60 min
Yield: 1 Pan
Cuisine: Desserts
Ingredients: For the Base:; 2 cup Flour; 1-1/2 cup Dark Brown Sugar; 1/2 cup Chopped Pecans; 1/2 tsp Salt; 1 cup (2 sticks) Unsalted Butter, cut into small pieces; For the Topping:; 4 large Eggs; 1-1/2 cup Dark Brown Sugar; 3 tbsp Melted (browned) Butter, cooled; 2 tbsp Bourbon or Whiskey; 1 tbsp Pure Vanilla Extract; 2 tsp Instant Espresso Powder; 1/2 tsp Salt; 1/2 tsp Ground Cinnamon; 1-1/2 cup Chopped Pecans; 4 oz Bittersweet Vhocolate, coarsely chopped; Addtional Items; 9 in x 13 in Baking Pan; Parchment Paper; Food Processor; Large Bowl

Courtesy of Bull Outdoor Products

Makes: 1 Pan
Prep Time: 10 - 20 minutes
Cook Time: 40 - 60 minutes

Ingredients:

For the Base:

Flour
Dark Brown Sugar
Chopped Pecans
Salt
Unsalted Butter, cut into small pieces

For the Topping:

Eggs
Dark Brown Sugar
Melted (browned) Butter, cooled
Bourbon or Whiskey
Pure Vanilla Extract
Instant Espresso Powder
Salt
Ground Cinnamon
Chopped Pecans
Bittersweet Vhocolate, coarsely chopped

Addtional Items:

• 9 in x 13 in Baking Pan
• Parchment Paper
• Food Processor
• Large Bowl

Directions:

Preheat grill for indirect grilling with medium to medium-low heat (350°F).
Butter or grease the baking pan and line with kitchen parchment.
Add flour, brown sugar, pecans, and salt to a food processor fitted with a metal blade and blitz until well combined and the pecans have ground into the mix.
Add the butter and pulse to completely blend the butter into the flour and the mixture starts to pull from the sides of the bowl.
Transfer cookie base into your prepared pan and press crumbs into an even layer.
Place pan on cooking grate over unlit burners, close grill lid.
Bake with indirect heat (no heat source directly under the pan) for 20 minutes.
Rotate pan front to back halfway through for even cooking.
Remove and cool completely before adding topping.

To make the topping:

In a large bowl, whisk together the eggs and brown sugar until smooth.
Whisk in the remaining ingredients, except the pecans and chocolate, until well combined.
Stir in the pecans and chocolate.
Use a rubber spatula to scrape the mixture over the cooled cookie base.
Return to preheated grill, close lid and bake with indirect heat until set at the center - about 25 to 35 minutes.
Again, rotate front to back halfway through for even cooking.
Remove and let cool completely before cutting and removing from the pan.