1 cup (2 sticks) unsalted butter, cut into small pieces
:
For the topping:
4 large eggs
1½ cups dark brown sugar
3 tablespoons melted (browned) butter, cooled
2 tablespoon bourbon or whiskey
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
½ teaspoon salt
½ teaspoon ground cinnamon
1½ cups chopped pecans
4 ounces bittersweet chocolate, coarsely chopped
Instructions
Set up and preheat grill for indirect grilling with medium to medium-low heat (350°F). Butter or grease a metal or aluminum 9" x 13" baking pan and line with kitchen parchment.
Add flour, brown sugar, pecans, and salt to a food processor fitted with a metal bade and blitz until well combined and the pecans have ground into the mix. Add the butter and pulse to completely blend the butter into the flour and the mixture starts to pull from the sides of the bowl.
Transfer cookie base into your prepared pan and press crumbs into an even layer. Place pan on grate over unlit burners, close grill cover and bake with indirect heat (no heat source directly under the pan) for 20 minutes, rotating pan front to back halfway through for even cooking. Remove and cool completely before adding topping.
To make the topping, whisk together the eggs and brown sugar until smooth. Whisk in the remaining ingredients, except the pecans and chocolate, until well combined. Stir in the pecans and chocolate. Use a rubber spatula to scrape the mixture over the cooled cookie base. Return to preheated grill, close cover and bake with indirect heat until set at the center - about 25 to 35 minutes total depending on your particular grill and the temperature outside. Again, rotate front to back halfway through for even cooking.
Remove and let cool completely before cutting and removing from the pan.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pecan-chocolate-bars-holiday-treats-from-the-grill/