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1
Preheat oven to 375 degrees
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2
Grease bottom and sides and put parchment paper on bottom of 12 x 18 x 1-inch baking sheet
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3
Roast Pecans in oven until browned and nutty smelling (approx. 8 minutes.), stirring once halfway through roasting.
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4
Place roasted and cooled Pecans in food processor and grind until very fine crumb like texture.
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5
Combine processed Pecans in bowl with Ginger Snap crumbs, butter, and salt. Mix Pecan mixture until combined with fork.
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6
In separate bowl, combine Graham Cracker crumbs with brown sugar and stir.
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7
Press Pecan mixture into bottom of baking sheet.
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8
Sprinkle Graham Cracker mixture on top of Pecan mixture.
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9
Bake in oven for 15 minutes, or until crumb mixture starts to brown.
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10
In large bowl combine Pecans with oil, cayenne pepper, and black pepper.
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11
Roast Pecan mixture on separate baking sheet until browned and nutty smelling (approx. 8 minutes.), stirring once halfway through roasting. Once cooled, reserve 1/2 cup of whole nuts and chop into halves.
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12
Chop remaining Pecan mixture in food processor until they resemble a granola like texture. Set aside.
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13
Increase oven temperature to 400 degrees.
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14
In large bowl combine the brown sugar and corn syrup, beat with stand mixer on high until soupy consistency. Set aside.
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15
In another bowl combine melted butter, salt, vanilla, cornstarch, and bourbon. Mix together with spoon and set aside.
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16
In another bowl beat eggs at highest speed in stand mixer for approximately 5 minutes. It should be foamy and bright yellow in color. Set aside.
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17
Put sugar mixture into eggs and beat on high for an additional 2 minutes.
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18
Put butter mixture into egg/sugar mixture and beat on high for an additional 2 minutes.
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19
Place 1 cup of the chopped nut mixture on top of your pre-baked crust.
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20
Top the nut mixture with the 1 cup of bittersweet chips.
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21
Pour liquid mixture onto the chocolate and nuts mixture.
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22
Top this off with the remaining cup of chopped nut mixture. Let sit for about 1 min so the chopped nuts will settle.
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23
Top the finished mixture off with the remaining whole nut halves.
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24
Place in preheated oven in center rack for 10 minutes.
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25
Reduce heat to 325 degrees and continue baking for 30-40 minutes. It will jiggle slightly in the middle but will be firm everywhere else.
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26
While the squares cool, combine remaining bittersweet chips with 1 teaspoon of shortening in microwave safe bowl and set aside. Combine white chocolate chips with 1 teaspoon of shortening in microwave safe bowl and set aside. Top both bowls with plastic wrap and cut slit in center.
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27
Microwave both bowls at 50% power for 1 minute and remove. Stir both with fork and place in microwave for an additional 30 seconds and stir. Both bowl mixtures should be soupy in consistency.
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28
Drizzle both chocolates over cooled bars and let sit until chocolate solidifies.
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29
Cut bars as large or as small as you would like. I prefer 3 x 3 inch pieces.
