Chocolate pecan pie bars

Spread the pecans on a sheet pan and toast in the oven at about 325 degrees.

Pulse broken pretzels in a food processor until pulverised; add sugar and melted butter and process until it comes together.

Divide between two 8 by 8 pans and press in to form the bottom crust.

Chop the toasted pecans and the Mexican and regular chocolate; combine in a bowl and toss with 3 tablespoons of flour.

Beat together brown sugar, corn syrup, vanilla and the rest of the melted butter for the topping.

Divide the chocolate and pecans between the crusts and pour the topping over in an even layer.

Bake 45 minutes.

Cool about 45 minutes, then refrigerate before cutting into squares.