German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars


 

Prep Time: 25minutes
Cook Time: 59 minutes
Yeild: 24 Bars (about 2 inch squares)

Ingredients

3 cups pecan halves
1&3/4 cups all purpose flour
3/4 cup cold butter, cubed
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1&1/2 cups semi-sweet chocolate chips
3 large eggs
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweeted flaked coconut

Instructions

Preheat oven to 350 degrees

Arrange pecans in a single layer of a shallow baking pan and bake 8-10 minutes until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9''X13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confections' sugar and cocoa. Add cold butter and combine with a pastry blender* until mixture resembles corn meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust  for 15 minutes. Remove from oven and immedialy sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl and beat lightly. Add brown sugar, corn syrup and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filing has set. Cool completely on a wire rack. Then, refridgerate for an hour.

Using foil overhang, lift bars from pan and place on cutting board. Use a sharp knife to cut into bars.

Notes

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Recipe adopted from Southern Living September 2012