Chocolate Pecan Pie Bar Cookies (With Coconut)

These special dessert bars are rich
and delicious! (Anyone who likes
pecan pie, chocolate & coconut
will love these.) ❤️

Ingredients:

3 cups pecan halves

aluminum foil

coconut oil cooking oil spray

1 3/4 cups all purpose flour

3/4 cup powdered sugar

1/4 cup unsweetened cocoa powder

3/4 cup (1 1/2 sticks) cold, unsalted butter

1 1/2 cups semi-sweet chocolate chips

1/4 cup unsalted butter, melted

3 eggs

3/4 cup packed brown sugar**

3/4 cup light corn syrup

1 cup unsweetened flaked coconut

Method:

Preheat oven to 350*. Arrange the pecans in a single layer on a baking sheet with sides. Bake for 4 minutes. Remove from the oven and stir. Bake for another 3 to 4 minutes, just until the the pecans are fragrant & toasted. (Be careful not to burn.) Set aside.

Line the bottom and sides of a 9 x 13 inch baking dish with aluminum foil. Overhang the foil on the two 9 inch sides of the pan. Spray the foil with the cooking oil spray.

In a large bowl, sift together the flour, powdered sugar and cocoa. Cut the butter into cubes and add to the sifted ingredients. Use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Continue to blend with your fingers to further blend. Pour into the prepared pan and press firmly into the bottom and 3/4 of an inch up the sides.

Bake for 15 minutes. Remove from the oven and while it is still hot, sprinkle the chocolate chips evenly over the crust. Place the pan on a wire rack and cool for 30 minutes.

Add the eggs to a large bowl or a large (8 cup) measuring cup. Use a whisk to lightly beat the eggs. Whisk in the brown sugar, syrup and melted butter. Stir in the toasted pecans and coconut. Pour and spread evenly over the chocolate crust.

Bake for 30 to 35 minutes. (Just until golden on top and the topping is set.) If necessary, cover with foil to keep the top from burning.

Cool completely, at room temperature, on a wire rack. Refrigerator for one hour. Use the foil overhang to lift the baked bars from the pan. Use a sharp knife to cut into squares or bars. Makes 24 to 30 dessert cookies.

**I use dark brown sugar.

Note: These rich bars are delicious by themselves, but also may be served with a small scoop of vanilla ice cream.