Ingredients :
- 3 cups Pecan halves & 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 corn syrup
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 cup sweeten flaked coconut
Method :
- Preheat oven to 350°F. Bake pecans in a single layer in shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
- Line bottom and sides of 13 X 9-inch pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
- 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.
- Bake crust at 350 for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes)
- Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.
- Bake at 350°F for 25 to 30 minutes or until golden and set. Cool completely on wire rack (about 1 hour.) chill 1 hour. Lift bake bars from pan, using foil sides as handles. Transfer to cutting board; cut into bars.
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