crust
1-1/2 c flour
3/4 c brown sugar
1/3 c ground pecans, toasted
1/2 tsp salt
1/4 tsp baking powder
9 T cold butter
In a mixing bowl, stir together flour, sugar, ground pecans, salt, and baking powder. Cut in butter till mixture resembles coarse crumbs. Press into bottom of ungreased 13 x 9 inch pan. Bake at 350 for 20 minutes.
filling
6 T butter
4 oz bittersweet chocolate
1/2 c brown sugar, packed
1/2 c maple syrup
2 T bourbon or water
1 T vanilla
1/2 tsp salt
2 eggs, beaten
3 c chopped pecans, toasted
Melt butter and chocolate together; set aside to cool. Beat together brown sugar, maple syrup, bourbon, vanilla, and salt. Beat in eggs. Stir in cooled chocolate. Pour filling over crust. Sprinkle pecans evenly over filling. Return to oven, bake 22-25 minutes more or until set. Cool and cut into 36 bars.
To toast pecans: Chop and measure pecans needed for the recipe (3- 1/3 cups). Spread out evenly on a baking sheet and toast in 350 oven for 8 minutes, stirring once.
