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• 9 oz (~2 cups) pecan halves
• 1 9-oz bag prezel rods
• 1 lb (4 sticks) butter, plus more for buttering the pan - melt 2 sticks at a time
• 1/4 cup granulated sugar
• 8 oz semi-sweet or bittersweet chocolate chopped into small pieces
• 3/4 cup (~4.5 oz) Mexican chocolate (Ibarra) chopped into small pieces
• 3 TBS all-purpose flour
• 6 large eggs
• 1 1/2 cups firmly packed dark brown sugar
• 1 1/2 cups dark corn syrup
• 1 TBS pure vanilla extract, pref Mexican
• powdered sugar for garnish

1. Toast the pecans for about 10 minutes in a 325 oven. Coarsely chop and set aside. Leave the oven on.
2. Run the pretzels through a food processor until they become fine crumbs. Melt two sticks of the butter and add to the food processor with the sugar. Pulse to combine.
3. Butter the bottoms of two 8×8 baking pans and line with parchment paper. Butter the paper. Divide the pretzel mixture between the two pans and press into an even layer that covers the bottom completely.
4. To the pecans, add the two chocolates and the flour. Stir to combine, then divide evenly between the two pans.
5. Beat the eggs, brown sugar, corn syrup, and vanilla. Slowly add the last two sticks of melted butter and mix until the batter looks smooth. Divide between the two pans, pouring slowly and evenly.
6. Bake at 325 for 45-55 minutes until the center is *almost* firm. Let cool to room temperature, then refrigerate to firm for easy cutting. Loosen the edges with a small knife, then turn out. Cut into 2“ squares. Store in the fridge until just before serving dusted with powdered sugar.

source: Fiesta At Rick's - Rick Bayless