(via Mike Daley):

Frontera's Chocolate Pecan Pie Bars (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 sandwich bread, such as Sara Lee Honey White

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

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.