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1
In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
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2
Place a piece of parchment inside an 8 by 8-inch baking dish.
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3
Parchment should hang over the edges all around.
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4
(Alternatively, you can butter the dish on all sides.)
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5
Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar.
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6
Stir until the sugar has dissolved.
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7
Bring to a simmer.
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8
Stir to make sure the sugar is melted and cook for 1 more minute.
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9
Add the butter mixture to the cookies, pecans, raisins and cherries.
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10
Stir until combined.
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11
Pour the warm mixture into the prepared baking pan.
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12
Spread evenly with a spatula or the back of a large spoon.
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13
Place a medium saucepan of water, about 2 cups, onto a medium heat.
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14
Then place a heat-proof bowl over it to create a double boiler.
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15
Add the chocolate chips to the bowl.
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16
Allow the chocolate to sit for 1 minute over the heat.
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17
When it starts to melt, stir until it's completely melted.
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18
Pour the melted chocolate over top of the pecan mixture.
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19
Spread out evenly.
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20
Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
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21
Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.
