- 24
- 20 mins
- 215 mins
Ingredients
- 1 3/4 cups Gold Medal™ all-purpose flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cut into pieces
- 1/4 cup unsweetened baking cocoa
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup packed brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 3 eggs, slightly beaten
- 1 cup flaked coconut
- 3 cups broken pecans or pecan halves, toasted
Preparation
Step 1
Heat oven to 350°F.
Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan.
Spray foil with cooking spray.
In food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa.
Using Pecan halves:
Toast pecans at 350 F for 8 to 10 minutes.
Whisk together flour, Powdered sugar and cold butter.
Combine with pastry blender to a coarse meal.
Using broken pecans:
Process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of pan.
Bake 15 minutes.
Remove from oven.
Sprinkle chocolate chips over crust.
Cool completely in pan on cooling rack, about 30 minutes.
In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth.
Stir in coconut and pecans.
Spoon or pour over crust.
Bake 25 to 30 minutes or until filling is golden and set.
Cool completely in pan on cooling rack, about 1 hour.
Refrigerate 1 hour.
Use foil to lift out of pan onto cutting board.
Use a sharp knife and cut for serving.