Mexican Chocolate Pecan Pie Bars
10 ounces pecan halves
6 ounces finely chopped Mexican chocolate, divided
6 ounces fresh white bread, like Pepperidge Farm - broken into large pieces
16 tablespoons melted butter, divided
3/4 teaspoon salt
5 ounces bittersweet chocolate, chopped into small chunks
3 tablespoons flour
4 large eggs
1 cup firmly packed dark brown sugar
1 cup dark corn syrup
2 teaspoons pure vanilla extract
.
Preheat the oven to 325 degrees F.
Scatter pecans in a single layer on a baking sheet. Toast in the oven until
lightly browned - about 10 minutes. Cool and place them into food processor.
Pulse until coarsley chopped. Remove about 1 1/2 cups of the nuts and put in
a large bowl - set aside.
Add half of the Mexican chocolate to the remaining nuts in the food
processor and pulse the machine to mix them. Add the torn bread slices.
Process until it reaches fine crumbs. Add 1/3 cup melted butter and 1/4
teaspoon of the salt. Process to combine.
Line a 13x9" baking pain with foil and generously coat with cooking spray.
Add the nuts/chocolate/bread mixture and evenly pat to create a crust. Set
in the refrigerate while you continue.
For the filling mixture, place remaining Mexican chocolate, chopped
semisweet chocolate and the flour to the bowl with the reserved pecans. Stir
to combine.
In the same bowl of the food processor, mix the eggs and sugar until well
combined. Add the corn syrup and pulse to combine. Mix in the remaining
melted butter, 1/2 teaspoon of salt and vanilla. When thoroughly combined,
pour over the filling mixture and stir well. Scoop everything into the
baking dish with the crust.
Bake 40 to 50 minutes or until the bars have pulled away slightly from the
side of the pan. Let cool to room temperature before cutting.