German Chocolate–Pecan Pie Bars
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup powdered sugar
- ¾ cup cold butter cut into pieces
- ¼ cup unsweetened baking cocoa
- 1½ cups semisweet chocolate chips about 9 oz
- ¾ cup packed brown sugar
- ¾ cup light corn syrup
- ¼ cup butter melted
- 3 eggs slightly beaten
- 1 cup flaked coconut
- 3 cups broken pecans toasted
Instructions
- Heat oven to 350°F.
- Line bottom and sides of 13×9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
- In food processor, place flour, powdered sugar, ¾ cup butter and the cocoa.
- Cover; process with quick on-and-off pulses until consistency of coarse meal.
- Press in bottom and ¾ inch up sides of pan.
- Bake 15 minutes.
- Remove from oven; sprinkle chocolate chips over crust.
- Cool 30 minutes.
- In medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with whisk until smooth.
- Stir in coconut and pecans.
- Spoon over crust.
- Bake 25 to 30 minutes or until golden and set.
- Cool completely in pan on cooling rack, about 1 hour.
- Refrigerate 1 hour.
- Use foil to lift out of pan.
- Cut into 6 rows by 4 rows.
Notes / Tips / Wine Advice:
Kitchen Secrets
To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.Nutritional Information
Calories: 360 kcal
