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1
Line a 9x13 aluminum baking pan with heavy duty foil.
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2
Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
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3
FOR THE PASTRY:.
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4
In a small bowl or plastic bag measure and mix flours and salt.
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5
In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
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6
Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
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7
Continue mixing until the dough begins to come together in large clumps.
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8
Press dough into prepared pan about 1/4-inch thick.
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9
Prick the pastry with the tines of a fork or a wooden skewer.
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10
Chill until firm, about 20 minutes.
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11
While the pastry is resting, Place rack in center of oven.
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12
Preheat to 375F.
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13
Spread nuts on a cookie sheet and roast for 5-10 minutes, until hot and aromatic (do not burn them!)
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14
Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
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15
While the crust is baking prepare the filling.
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16
FILLING.
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17
Reduce oven temp to 350F.
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18
In a medium bowl whisk sugar, cornstarch and salt.
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19
Add eggs, corn syrup, melted butter and extract.
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20
Mix until well combined.
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21
Mix in chopped chocolate and nuts, spread immediately on hot crust and bake for 25-30 minutes, or until top is lightly browned and center is set.
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22
Cool completely, drizzle with melted chocolate (a zip lock bag with the corner cut out works weel for this) and refrigerate to set-up.
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23
Lift from pan and cut into 1 1/2 square bars.
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24
Store covered for 1 week.
