So There.: Chocolate Pecan Pie Shortbread Cookie Bars

I scoured the internet for the perfect dessert to bring to my friend Lauren's Friendsgiving party.
Apple and Pumpkin pie were already covered, so I knew I wanted to do something with chocolate, but still festive.
Enter: The pecan pie shortbread cookie bar - with chocolate!
Yum! These have a soft shortbread crust, and a traditional pecan pie filling is improved with chocolate chunks. Then, they are cut into cookie bars, for the perfect holiday party dessert!

Recipe
Adapted from: Tasty Kitchen
(I altered this to make a larger filling to crust ratio. I like these better with a thin crust, more like the original pie)

Ingredients:
For the Shortbread Crust:

1 heaping cup flour

1/3 cup sugar

1/2 cup (1 stick) cold butter, sliced into pieces

1 egg yolk

1 tsp. vanilla extract

cooking spray, or pat of butter to grease pan

For the filling:

1/2 cup sugar

1/2 cup brown sugar

3/4 cup light corn syrup

1 Tbsp bourbon or spiced rum (optional)

3 Tbsp butter, melted

2 tsp. vanilla extract

3 whole eggs

2 cups pecans, roughly chopped in halves and pieces

1 cup semi-sweet chocolate chips/chunks

Directions:

Preheat oven to 350 degrees.

In a large food processor, combine flour and sugar. Leave processor on, and gradually add in the cold butter, one piece at a time, until mixture is slightly crumbly. Add egg and vanilla, and process until blended and dough begins to form.

(This can also be done in a stand mixer, or by hand.)

Press dough into the bottom of a 9” x 13” greased pan.