Line a 13 x 9 baking pan, preferably with straight sides, with parchment or wax paper.

Have all the ingredients ready for the bars, as they come together quickly.

In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium heat.

Add the chopped pecans and cook until the pecans have nicely toasted and browned. Stir them continuously, as they will go from toasted to burn quickly.

Scrape out the butter and pecans with a spatula and reserve. No need to wash out the pan.

Add the remaining 4 tablespoons of butter and let the butter melt down and begin to brown, the butter will give off a nutty fragrance, and there will be brown bits of milk solids.

Immediately add the marshmallows and stir to melt.

Stir in the bourbon and the vanilla.

Take off the heat and stir in the rice cereal and the pecans.

When the cereal has almost been combined, add in the ¾ cup of mini marshmallows.

Spread the mixture into the prepared pan.

Using a spatula and a piece of parchment paper, gently press the mixture until the top is even and relatively smooth.

Let cool completely.

Finely chop the chocolate and place it in a heat-proof bowl or measuring cup.

Heat the cream until it is hot and barely simmering but not boiling.

Pour the cream over the chopped chocolate, let sit for five minutes to melt.

Stir the ganache until smooth.

Depending on the temperature of your kitchen or the chocolate, the glaze may need to cool to a spreadable consistency.

Spread a thin layer of ganache over the cooled bars and sprinkle with the ½ cup finely chopped pecans.

Let cool until the glaze is set.

Cut them into bars or squares. They will keep for a week covered if they last that long!