Celebrate Cinco de Mayo with Help from Rick Bayless
By: Leah Rodrigues
Published: April 26, 2011

Rick Bayless has spent the last 30 years introducing Americans to authentic Mexican cuisine through his P. B.S program Mexico One Plate at a Time, his restaurants and cookbooks.  Fiesta at Rick's is his seventh cookbook and focuses on, as the title suggests, throwing a good party.  The 150 recipes range in difficulty from easy starters such as mango guacamole or "lazy" salsa to a labor intensive Oaxacan barbecued lamb.  No fiesta would be complete without a signature cocktail and Bayless does not disappoint, sharing recipes for a blood orange margarita and other tasty concoctions.  This book makes it easy for any host to throw a fabulous party whether for the first or 100th time.

Frontera Grill’s Chocolate Pecan Pie Bars (Excerpt from Fiesta at Rick's)
Makes thirty-two 2-inch bars
This recipe is a bar version of the Chocolate Pecan Pie that’s been  the sig­nature dessert at Frontera Grill for well over two decades.  We’ve replaced that flaky crust with a sweet-salty-buttery pretzel crust  that I think is perfect for these luscious bars. Come to think of it,  with these bars being so gooey-rich you may want to cut the squares  crosswise into triangles, so people can enjoy just a biteful at a time.
9 ounces (about 2 cups) pecan halves
One 9-ounce bag pretzel rods
1 pound (4 sticks) unsalted butter, plus extra for buttering the pan
1/2 cup granulated sugar
8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4 inch
3/4 cup (about 4 1/2 ounces) finely chopped Mexican chocolate (such as the widely available Ibarra brand)
3 tablespoons all-purpose flour
6 large eggs
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup  and molasses, sorghum, Steen’s cane syrup or most any of the other  rich-flavored syrups)
1 tablespoon pure vanilla extract, preferably Mexican vanilla
Powdered sugar, for garnish
1. Toast the pecans and prepare the crumb crust. In  a 325° oven, toast the pecans on a rimmed baking sheet until noticeably  darker and toasty smelling, about 10 minutes. Let the pecans cool to  lukewarm (but keep the oven heated), then coarsely chop them by hand —  1/4- to 1/2-inch pieces make luxurious-looking bars. Scrape into a large bowl.
2. Use a food processor to chop the pretzels into fairly fine crumbs.  (You should have 2 cups of crumbs.) In a small saucepan over medium  heat or in a microwave at 50% power, melt 2 sticks of the butter. Scrape  into the processor, along with the 1/2 cup granulated sugar. Pulse  until everything is combined.
3. Butter the bottoms and sides of two 8 x 8-inch baking pans. Cut a  piece of parchment to fit the bottom of each pan, then press firmly in  place. Butter the parchment paper. Divide the crumb mixture between the  two pans and pat into an even layer covering the bottom completely.
4. Make the filling. To the pecans, add the two chocolates and the  flour. Stir to combine, then divide evenly between the two pans. In the  small saucepan or microwave at 50% power, melt the remaining 2 sticks  of the butter. In the bowl of an electric mixer, combine the eggs,  brown sugar, corn syrup or corn syrup mixture and vanilla, and beat at  medium-low speed (if your mixer has a choice, use the flat beater).  Slowly add the melted butter, mixing until the batter looks smooth.  Divide the batter between the two pans, pouring it slowly and evenly  over the surface to ensure even distribution of the chocolate and pecans  through the batter.
5. Bake, cool and serve the bars. Slide the pans  into the oven and bake for 45 to 55 minutes, until the center is almost  firm. Let cool to room temperature. Cover and refrigerate until firm for  easy cutting. Use a small knife to loosen the sides, then turn out. Cut  into 2-inch squares. Keep your Chocolate Pecan Pie Bars stored in the  refrigerator until just before serving. Transfer to a serving platter,  dust with powdered sugar, carry to your guests and await the moans of  pleasure.
Photo by Paul Elledge