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Chocolate Pecan Pie Bars


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1 bag (9 ounces) pretzel rods

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

1/2 cup granulated sugar

9 ounces (about 2 cups) pecan halves

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 (such as 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

1 tablespoon pure vanilla extract, preferably Mexican vanilla

Powdered sugar, for garnish

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