Bourbon Caramel Pecan Bars

Preheat oven to 350ºF.

Shortbread layer:

Using a food processor, pulse together 1 1/2 cups flour, powdered sugar and 1 1/2 sticks butter until dough is in pea-sized chunks. Press down in the bottom of a 9 x 9 baking dish. Bake for 20 minutes.

Bourbon caramel sauce:

In a deep-sided pot bring sugar, corn syrup and water to a boil. Cook until golden brown, stirring often, about 8 minutes. Stir in 1/2 cup heavy cream (this will bubble up furiously), the remaining butter and bourbon. Take off heat and add the remaining 1/4 cup flour to thicken the sauce. Pour caramel sauce over the baked shortbread and sprinkle 3/4 cup chopped pecans. Bake for 15 minutes.

Ganache:

In a small pot heat remaining cream (1/2 cup) until simmering. Take off heat and add the chocolate, stirring until smooth. Spread over the baked caramel layer and top with remaining pecan pieces. Chill at least one hour before serving.