Chocolate Pecan Pie Bars

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Rick Bayless


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9 ounces (about 2 cups) pecan halves

One 9-ounce bag pretzel rods

1 pound (4 sticks) unsalted butter (divided use), plus extra for buttering the pan

1/2 cup sugar

8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4-inch

3/4 cup (about 4 1/2 ounces) finely chopped Mexican chocolate (like the widely available Ibarra brand)

3 tablespoons flour

6 large eggs

1 1/2 cups firmly packed dark brown sugar

1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup and molasses, sorghum, Steens cane syrup or most any of the other rich-flavored syrups that are on the market)

1 tablespoon pure vanilla extract, preferably Mexican vanilla

Powdered sugar, for garnish

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