Pomegranate Fudge Bars with Pecan Butter

For the base:
1 1/2 cups of raw walnuts
1 cup of pitted dates (I like Medjool)
1 teaspoon Vanilla extract
Pinch of Salt

Blend all in a blender until combined.  This amount is perfect for a 9 inch round spring form pan.  I needed more for my 9 x 13 pan.  Line pan with parchment paper.  Press mixture in the bottom of parchment paper. Chill in the refrigerator.

Seed one pomegranate.  I blend all the seeds in the blender, then put it all in a sieve.  Saving the juice and fruit as much as possible, push seeds up against the sieve to separate the seeds from the fruit.  Discard seeds.  A squeeze of lemon brightens the fruit, but is not required.

Toast one cup of pecans for 8-10 minutes in a 350 degree oven.  Blend in the blender until pecans turn into butter.  Salt to taste.

For White Chocolate fudge:
3 Cups of White Chocolate
1 can of Sweetened Condensed Milk (14 oz.)
1/4 cup of butter

Place all fudge ingredients in a microwave safe bowl and microwave on high for two minutes, stirring halfway through cooking time.  Cooking/melting over a bain-marie is also fine.

Pour a white chocolate base over the date crust (less than half of the mixture).  Spoon pecan butter on to white chocolate.  Pour pomegranate onto pecan butter.  Pour remaining white chocolate fudge over pecan butter and pomegranate.    Use a knife to swirl pecan butter pomegranate and fudge.  Refrigerate for a minimum of 2 hours, best if left to cool over-night.
Remove from pan to cut into squares.
Can be stored at room temperature in an air-tight container for up to four weeks.