Chocolate Pecan Pie Bars - Rick Bayless

Name: Chocolate Pecan Pie Bars - Rick Bayless
Ingredients: 9 ounces (about 2 cups) pecan halves; One 9-ounce bag pretzel rods; 1 pound (4 stick) unsalted butter (divided use), plus extra for buttering the pan; 1/2 cup sugar; 8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4-inch; 3/4 cup (about 4 1/2 ounces) Mexican chocolate, finely chopped, (like the widely available Ibarra brand); 3 tablespoons flour; 6 large eggs; 1 1/2 cups firmly packed dark brown sugar; 1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup and molasses, sorghum, Steens cane syrup or most any of the other rich-flavored syrups that are on the market); 1 tablespoon pure vanilla extract, preferably Mexican vanilla; Powdered sugar, for garnish

www.rickbayless.com

Recipe from Season 6, Mexico—One Plate at a Time INGREDIENTS - 9 ounces (about 2 cups) pecan halves - One 9-ounce bag pretzel rods - 1 pound (4 stick) unsalted

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Ingredients

9 ounces (about 2 cups) pecan halves
One 9-ounce bag pretzel rods
1 pound (4 stick) unsalted butter (divided use), plus extra for buttering the pan
1/2 cup sugar
8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4-inch
3/4 cup (about 4 1/2 ounces) Mexican chocolate, finely chopped, (like the widely available Ibarra brand)
3 tablespoons flour
6 large eggs
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup and molasses, sorghum, Steens cane syrup or most any of the other rich-flavored syrups that are on the market)
1 tablespoon pure vanilla extract, preferably Mexican vanilla
Powdered sugar, for garnish