This is a spin-off of Joe’s Mexican-Chocolate Pecan Bars.
(The Ibarra Mexican chocolate was like hard brown sugar with a lot of cocoa and some spice mixed in it. Not at all as intense as I expected.)
Substitutions I made are: instead of 10 ounces of pecan halves, I used 5 oz of almonds, 6 oz of pecans and 1/8 cup of hemp seed. For 5 ounces of bittersweet chocolate, I upped it to 6 oz and used what I had on hand; rather than baker’s chocolate, Dolfin extra dark 70% cocoa.