- 24
- 29 mins
- 59 mins
Ingredients
- 3 cups pecan halves, toasted
- 1 3/4 cups AP flour
- 3/4 cup confectioner's sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 1/2 cup chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 1 cup sweetened flaked coconut
Preparation
Step 1
Oven 350 degrees
1. Toast pecans 8-10 minutes or until lightly toasted, stirring halfway thru baking'
2. Line bottom and sides of 9"x13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil
3. Whisk together flour, confectioner's sugar and cocoa. Add cold butter and combine with a pastry blender until mixture resembles coarse meal. Press mixture into bottom and about 3/4" up sides of prepared pan.
4. Bake crust for 15". Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30"
5. Place eggs in large mixing bowl and beat lightly. Add brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
6. Bake 28-34" or until edges are golden and filling is set. Cool completely on a wire rack. Then refrigerate for an hour.
7. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.