Dark Chocolate Bourbon Pecan Bars

1. Preheat the oven to 350° F. Prepare a 9x13-inch baking pan by greasing it generously with 1 tablespoon of butter. Then, sprinkle 1 tablespoon of cocoa powder in the pan, tap so that all the buttered surfaces are dusted with the cocoa. Shake out any excess cocoa powder.
2. Prepare the crust. In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a stand mixer with the paddle attachment, starting on low speed, beat together the butter, cream cheese, and bourbon until incorporated. Slowly add the flour mixture until ingredients are com- bined into a coarse crumb texture. Scrape the sides and the base of the mixing bowl halfway through to ensure that all of the butter is evenly incorporated. Press the crust into the prepared baking pan and bake for 12-15 minutes, or until lightly browned.
3. Prepare the filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, bourbon, cinnamon, and vanilla, and mix until incorporated. Fold in the chocolate chips and pour the filling into the baked crust. Top with pecans, pressing lightly with the flat side of a spatula.
4. Bake for 20-25 minutes, or until the top is brown, the sides start to bubble, and the inside is set but slightly jiggly. Sprinkle the baked bars with the flake salt.
5. Place the pan on a wire rack to cool completely. When ready, cut into bars and serve with vanilla bean ice cream, if desired.

Greasing the pan:

Filling Ingredients:

• 3 large eggs
• 3/4 cup light corn syrup
• 1 cup packed brown sugar
• 1/4 cup butter, softened
• 2 tablespoons bourbon
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 6 oz. dark chocolate chips
• 2 cups pecan halves, chopped
• 1/2 teaspoon flake salt, for sprinkling