GERMAN CHOCOLATE-PECAN PIE BARS

By Nana_CAM

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

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

Preparation

Step 1

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.