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Salted Caramel Chocolate Pecan Bars

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Source: Adapted from "Caramel 'n Chocolate Pecan Bars" via the good folks at Land O Lakes.

Servings: Makes a half sheet pan (13" x 18") worth of bars.

Prep Time: 35 minutes

Instructions:

For the Crust-
Heat oven to 350F. Combine Whole wheat flours, the first 12 oz of brown sugar, the frist stick and a half of butter and the first ounce of Bourbon into a stand mixer equipped with the paddle. Beat at medium speed until mixture resembles fine crumbs, then press it all evenly and firmly into bottom of ungreased half sheet pan (again, that's 13"x18"). Place pecans evenly over unbaked crust.

For the Caramel-
Into a 1 quart saucepan over medium heat, add, the last 2 sticks of butter, the last 6 oz of brown sugar, and thatfinal tablesppon of whiskey. Stir with a whisk often so that it all integrates and doesn't burn. Once the entire mixture comes to a boil, keep boiling for 1 minute longer, continuing to stir with the whisk. Carefully pour the whole hot mess evenly over your staged pan of pecans and crust.

To Finish-
Bake for 18 to 22 minutes or until the entire caramel layer is bubbly. Remove from the oven and immediately sprinkle with the chocolate chips.
Cool for one hour before sprinkling with Kosher salt. After bars have cooled completely, cut 'em into bars.