Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 3 cups pecan halves and 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 light corn syrup
• 1/4 cup butter, melted
• 3 large eggs, lightly beaten
• 1 cup sweetened flaked coconut

Directions

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Line bottom and sides of a 13 × 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
3. 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.
4. Bake crust at 350 degrees for 15 minutes. Remove rom oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).
5. Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, ands spoon into prepared crust.
6. Bake at 350 degrees for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.

7. Variation:

8. German-Chocolate-Bourbon-Pecan Pie Bars

9. For a spirited kick, whisk 1/4 cup bourbon into brown sugar mixture before adding coconut and nuts.

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