German Chocolate Pecan Pie Bars

Source: Southern Living Magazine

Ingredients

  • 3 c. pecan halves
  • 1-3/4 c. unbleached white all-purpose flour
  • 3/4 c. powdered sugar
  • 3/4 c. cold butter, cubed
  • 1/4 c. unsweetened cocoa
  • 1-1/2 c. dark chocolate chips (semi-sweet if you prefer)
  • 3 large eggs
  • 3/4 c. firmly packed light brown sugar
  • 3/4 c. light corn syrup
  • 1/4 c. butter, melted
  • 1 c. sweetened flaked coconut

Instructions

Arrange pecans in a single layer of a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted. Stir halfway through baking. When done, set aside to cool.

Line bottom and sides of a 9x13-inch baking pan with aluminum foil, leaving an overhang on the two short sides. Grease foil.

Whisk together flour, powdered sugar and cocoa. Add cold butter and combine with a pastry blender until mixture resembles coarse crumbs. You can also use a food processor and pulse a few times, just until coarse crumbs materialize.

Press mixture into bottom and about 3/4-inch up sides of prepared pan. Bake at 350 degrees 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 medium-size mixing bowl and beat lightly. Add brown sugar, corn syrup and melted butter. Whisk until smooth or use an electric mixer on low. Stir in coconut and pecans.

Pour evenly over partially baked crust. Bake at 350 degrees for 28-34 minutes or until edges are golden and filling has set. Cool completely on a wire rack. 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.

NOTE: Be sure filling has set before taking out of oven. If coconut is too brown on top, lightly place a sheet of foil on top and continue baking until filling has set.