Courtesy of Chef Rick Bayless

2 1/2 cups coarsely chopped pecans, toasted,
divided
2 (3.1-oz.) disks Ibarra Chocolate, finely
chopped, divided
6 oz. (about 4 to 5 slices) firm white wheat bread
1 cup butter, melted, divided
3/4 tsp. salt, divided
1 cup packed dark brown sugar
1 cup dark corn syrup
3 tbsp. flour
2 tsp. vanilla extract
4 eggs
3/4 cup semi-sweet chocolate chips, slightly
heaping
Powdered sugar (optional)

Prep time: 25 minutes,
Cook time: 45 minutes

Preheat oven to 325°F and spray a 13 X 9-inch
baking pan with nonstick cooking spray. Place 1
cup pecans and 1/2 of the Ibarra chocolate in a
food processor; pulse several times to mix. Break
bread into pieces and add to food processor; pulse
until fine crumbs form. Add 1/3 cup melted butter
and 1/4 tsp. salt; pulse to blend. Press mixture
firmly into bottom of prepared pan. In same work
bowl (no need to wash), pulse together brown
sugar, corn syrup, flour, vanilla and eggs until well
mixed. Transfer to a large bowl and stir in
remaining pecans, Ibarra chocolate, butter and
salt. Add chocolate chips; pour over crust and bake
for 45 minutes or until a toothpick inserted in the
center comes out clean. Let cool to room
temperature, then refrigerate before cutting. Dust
with powdered sugar, if you like.

Makes 24 bars.

300 calories, 4 g protein, 20 g total fat (7 g sat., 0 g trans), 30 g carbohydrate, 2 g fiber, 18 g sugar, 60 mg cholesterol, 200 mg sodium, 7 points

2 1/2 cups toasted pecans,2 (3.1-oz.) disks Ibarra Chocolate,6 oz. (about 4 to 5 slices) firm white sandwich bread (such as Sara Lee Honey White),1 cup butter,3/4 tsp. salt,1 cup packed dark brown sugar,1 cup dark corn syrup,3 tbsp. flour,2 tsp. vanilla extract,4 eggs,3/4 cup semi-sweet chocolate chips,Powdered sugar (optional)