BOURBON CHOCOLATE PECAN PIE BARS

INGREDIENTS

for the crust

• 1½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cup light (or medium) brown sugar
• 2 oz cream cheese, softened
• 2 teaspoons vanilla extract
• ½ teaspoon salt

for the pecan pie filling

• ¾ cup honey
• ¾ cup light (or medium) brown sugar
• 2 eggs
• 2 tablespoons butter, melted
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 2 tablespoons bourbon (optional)
• 2½ cups chopped pecans (roasted & salted preferred)
• 4 oz bittersweet chocolate
• 
  
• INSTRUCTIONS

1. Preheat oven to 350°F. Line a 8"x8" baking pan with parchment paper and set aside.
2. In a standing mixer fitted with a beater blade, mix together all of the crust ingredients on medium speed until just combined. At first the mixture will be dry, then pea-sized chunks will begin to form. As soon as the dough comes together, stop mixing. Place into baking pan and pat down dough so it is even throughout the pan. Bake for 10 minutes, until the dough begins to rise and turn the slightest golden brown.
3. While the dough is baking, make your pecan pie filling. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, vanilla extract, and bourbon (if using). Chop your chocolate and pecans and set everything aside.
4. Once the dough has cooked for 10 minutes, remove it from the oven and sprinkle your chopped pecans over the dough. Next, sprinkle the chopped chocolate, tossing it gently with your fingers to combine with the pecans. Pour the sugar mixture over the chocolate and pecans, using a spatula to disperse it evenly.
5. Bake for 30 minutes, then remove from oven and place tin foil over your pan. Cook for an additional 10 minutes with the foil. This will help your center to cook while preventing the top from browning!!
6. Remove from oven and allow to cool for at least 2 hours in the fridge before cutting into 9 bars and serving!!