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| Makes 30 bars |
Ingredients:
3 cups pecan halves
1 3/4 cups flour*
3/4 cup confectioners' sugar
3/4 cup butter, cubed
1/4 cup unsweetened cocoa powder
1 pkg semisweet chocolate chips
3 eggs, slightly beaten
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
1 cup sweetened flaked coconut
Directions:
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan.
Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line bottom and sides of a 9"x 13" baking pan with foil, leaving an overhang on the sides.
Grease foil.
Whisk together flour, confectioners' sugar, and cocoa.
Add ¾ cup butter, and combine with a pastry blender or fork until mixture resembles coarse meal. Press mixture into bottom of prepared pan.
Bake crust for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips evenly over crust.
Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl, add brown sugar, corn syrup, and melted butter.
Whisk together until smooth.
Stir in coconut and pecans.
Pour evenly over partially baked crust.
Bake 25-35 minutes, or until edges are golden and filling has set.
Cool completely on a wire rack and then refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board.
Use a sharp knife to cut into bars.
Store in an air tight container.
3 cups pecan halves
1 3/4 cups flour*
3/4 cup confectioners' sugar
3/4 cup butter, cubed
1/4 cup unsweetened cocoa powder
1 pkg semisweet chocolate chips
3 eggs, slightly beaten
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
1 cup sweetened flaked coconut
Directions:
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan.
Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line bottom and sides of a 9"x 13" baking pan with foil, leaving an overhang on the sides.
Grease foil.
Whisk together flour, confectioners' sugar, and cocoa.
Add ¾ cup butter, and combine with a pastry blender or fork until mixture resembles coarse meal. Press mixture into bottom of prepared pan.
Bake crust for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips evenly over crust.
Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl, add brown sugar, corn syrup, and melted butter.
Whisk together until smooth.
Stir in coconut and pecans.
Pour evenly over partially baked crust.
Bake 25-35 minutes, or until edges are golden and filling has set.
Cool completely on a wire rack and then refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board.
Use a sharp knife to cut into bars.
Store in an air tight container.
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