Pecan Chocolate Bars

Directions:

1. Preheat grill for indirect grilling with medium to medium-low heat (350°F). 
2. Butter or grease a metal or aluminum 9" x 13" baking pan and line with kitchen parchment.
3. Add flour, brown sugar, pecans, and salt to a food processor fitted with a metal blade and blitz until well combined and the pecans have ground into the mix. 
4. Add the butter and pulse to completely blend the butter into the flour and the mixture starts to pull from the sides of the bowl.
5. Transfer cookie base into your prepared pan and press crumbs into an even layer. 
6. Place pan on cooking grate over unlit burners, close grill lid.
7. Bake with indirect heat (no heat source directly under the pan) for 20 minutes.
8. Rotate pan front to back halfway through for even cooking. 
9. Remove and cool completely before adding topping.

1. In a large bowl, whisk together the eggs and brown sugar until smooth. 
2. Whisk in the remaining ingredients, except the pecans and chocolate, until well combined. 
3. Stir in the pecans and chocolate. 
4. Use a rubber spatula to scrape the mixture over the cooled cookie base. 
5. Return to preheated grill, close lid and bake with indirect heat until set at the center - about 25 to 35 minutes. 
6. Again, rotate front to back halfway through for even cooking.
7. Remove and let cool completely before cutting and removing from the pan.