Ingredients
– 3 cups (330g) pecan halves
– 1 & 3/4 cups (210g) all-purpose flour
– 3/4 cup (82g) confectioners’ sugar
– 3/4 cup (170g) cold butter, cubed
– 1/4 cup (21g) unsweetened cocoa powder
– 1 & 1/2 cups (255g) semisweet chocolate chips
– 3 large eggs
– 3/4 cup (150g) firmly packed light brown sugar
– 3/4 cup (177ml) light corn syrup
– 1/4 cup (56g) unsalted butter, melted
– 1 cup (85g) sweetened flaked coconut
Instructions
1. Preheat oven to 350°F.
2. Arrange pecans in a single layer on a shallow baking pan. Bake 8-10 minutes or until lightly toasted, stirring halfway through baking.
3. Line the bottom and sides of a 9″x 13″x 2″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease the foil.
4. Whisk together the flour, confectioners’ sugar, and cocoa. Add the cold butter, and combine with a pastry blender until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up the sides of the prepared pan.
5. Bake the crust for 15 minutes. Remove from the oven and immediately sprinkle chocolate chips evenly over the crust. Allow to cool on a wire rack for at least 30 minutes.
6. Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust.
7. Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
8. Using the foil overhang, lift the bars from the pan and place them on a cutting board. Use a sharp knife to cut into bars.
Enjoy!
