Thaw package of phyllo dough on the counter for one hour and preheat oven to 325 ℉.
Heat lemon juice, water and honey in a small saucepan to a simmer then allow to cool for 15 minutes off heat.
Add pecans, chocolate chips, cinnamon, and both sugars to preheat food processor and pulse 15 times or until the mixture looks like large pieces of sand.
Collect your phyllo, melted butter and pecan mixture together and assemble the dessert.
Place 15 layers of phyllo on the bottom of a well buttered 9×13 baking dish, then brush the melted butter 3-4 T melted butter onto the phyllo, then spread 1 1/2 cups of the nut mixture on top of the butter.
Place another 5 sheets of phyllo, then the same amount of butter brushed on the dough, then the same amount of nut mixture.
Repeat step 6 twice more.
Top with the remaining sheets of phyllo (there should be about 10 left) and brush on the remaining butter (all of the nut mixture should have been used).
Cut into 2×2 squares or diamonds with a sharp pairing knife.
Bake at 325 ℉ for an hour and 20 minutes or until golden brown.
Pull the baklava from the oven and immediately pour over the whole lemon/honey mixture.
Allow to cool completely, at least 4 hours or up to overnight.
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