Crust

1. Preheat the oven to 325 degrees.
2. In a stand mixer, add your butter and beat until fluffy (2-3 minutes). Add in your sugars and mix for 4-5 minutes until light and fluffy (1-2 minutes). Scrape down the sides with a spatula.
3. Add in your bourbon and flour and mix until just combined. This will be a crumbly texture.
4. In a 9x13 baking sheet, lay down parchment paper that hangs over the sides. Place your crust mixture on top of the parchment paper and press down with your hands. Spread out into the corners making sure there is an even layer across the pan. Pack the shortbread crust down tightly until well packed.
5. Bake for 20 minutes.
6. Once finished, remove from the oven and turn the oven up to 350 degrees.

Filling 

1. In a large bowl add the melted butter, eggs, brown sugar, corn syrup, bourbon, salt, and cornmeal. Using a whisk, mix until everything is well combined.
2. Next, add in your chopped pecans and chocolate chips and stir until mixed well.
3. Pour pecan filling over pre-baked crust. Make sure the filling covers the pan in an even layer and carefully place it into the oven.
4. Bake for 35-40 minutes until set in the middle. Remove from oven and let cool completely.
5. Once cooled, cut into bars and enjoy!