Instructions

1. Preheat the oven to 350°F. Line an 8x 8-inch pan with parchment paper on all sides and set aside.
2. First, make the crust. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, brown sugar, butter, cream cheese, vanilla and salt. Beat on low speed, gradually increasing to medium. At first the mixture will be dry, then pea-sized chunks will begin to form and eventually clump together into a dough. As soon as the dough clumps together, stop mixing. Place into baking pan and pat down the dough into an even layer. Bake until the crust has risen slightly and is a light golden brown, 10 minutes.
3. While the dough is baking, make your pecan pie filling. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, vanilla extract, and bourbon (if using). Set aside.
4. Chop your chocolate and pecans and place in a large bowl. Toss to combine. Set aside.
5. Once the dough has cooked for 10 minutes, remove from the oven and top with the pecans and chocolate. Pour the sugar mixture over the chocolate and pecans, using a spatula to disperse it evenly.
6. Bake for 30 minutes, then remove from oven and place tin foil over your pan. Cook for an additional 10 minutes with the foil. This will help your center to cook while preventing the top from browning!
7. Remove from oven and allow to cool for at least 2 hours in the fridge before cutting into 9 large bars or 16 smaller bars and serving!!