Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons granulated sugar
1/2
teaspoon salt
1/2
cup cold butter, cut into pieces
2
to 3 tablespoons cold water
3
eggs
3/4
cup packed dark brown sugar
2/3
cup light corn syrup
1
teaspoon vanilla
2
tablespoons butter, melted
3
tablespoons bourbon, if desired
1/4
teaspoon salt
2
cups pecan halves, coarsely chopped
3/4
cup semisweet chocolate chips
Preparation
Heat oven to 375°F. Spray 13x9-inch pan with baking spray with flour; set aside.
In medium bowl, mix flour, sugar and salt. Cut in butter, using pastry blender or fork, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Press dough into pan and 1/2-inch up sides. Bake 10 to 12 minutes or until light golden brown.
In large bowl, mix eggs, brown sugar, corn syrup, vanilla, 2 tablespoons melted butter, bourbon, and 1/4 teaspoon salt with whisk until well blended. Stir in pecans and chocolate chips. Pour filling into partially baked crust.
Bake 20 to 30 minutes or until golden brown and filling is set. During last 10 minutes of baking, cover loosely with foil if necessary to prevent excess browning. Cool 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
