GERMAN CHOCOLATE-PECAN PIE BARS

How do you improve the classic pecan pie bar? With buttery, cocoa-spiked shortbread and an over-the-top layer of chocolate, that's how

GERMAN CHOCOLATE-PECAN PIE BARS
GERMAN CHOCOLATE-PECAN PIE BARS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups pecan halves and pieces

  • 1 3/4

    cups all-purpose flour

  • 3/4

    cup powdered sugar

  • 3/4

    cup cold butter, cubed

  • 1/4

    cup unsweetened cocoa

  • 1 1/2

    cups semisweet chocolate morsels

  • 3/4

    cup firmly packed brown sugar

  • 3/4

    cup light corn syrup

  • 1/4

    cup butter, melted

  • 3

    large eggs, lightly beaten

  • 1

    cup sweetened flaked coconut

Directions

1. Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. 2. Line bottom and sides of a 13 x 9 inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil. 3. Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan. 4. Bake crust at 350 degrees F for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes). 5. Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepare crust. 6. Bake at 350 degrees F for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars. *For a spirited kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture in Step 5.

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