This is one of my favorites, and I can't take much credit for it.  This guy came together after tossing the remnants of a treat I had made from Chef Vivian Howard's book Deep Run Roots with some other things to make a chocolate bark.  I have to say it was something special.  I adapted the recipe and changed some things, and the Chili Pecan Bar became an instant favorite of mine.  It's toasted praline pecans with a blend of flavorful chili spices, robust and mild in heat.  Crunchy with the salty and sweet.  Yum. 

Seriously, go buy that book.

Allergy Warning: Items contain or could be cross contaminated with tree nuts, peanuts, soy, dairy and eggs.