29 September, 2014
Chocolate Pecan Pie Bars
Posted in : Uncategorized on by : Jeri Epp
Ingredients
- 3 cups pecan halves
- 1 3/4 cups all purpose flour
- 3/4 cup confectioners sugar
- 3/4 cup cold butter cubed
- 1/4 cup unsweetened cocoa
- 1 1/2 cups semi sweet chocolate chips
- 3 large eggs
- 3/4 cup light brown sugar firmly packed
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter melted
- 1 cup sweetened coconut flaked
Servings: 2 in. squares
Instructions
- Pre heat over to 350 degrees
- Arrange pecans in a single layer of a shallow baking pan. Bake for 8-10 minutes or until lightly toasted. Stir halfway through baking.
- Line the bottom and sides of a 9"x13" baking pan with aluminum foil, leaving an overhand on two short sides. Grease foil.
- Whisk together flour, confectioners' sugar and the cocoa. Add cold butter and combine with a pastry blender until mixture resembles coarse meal.( You can also mix crust ingredients in a food processor, I prefer mixing with the pastry blender. Press mixture into the bottom and about 3/4 in up the sides of the pan.
- Bake crust for 15 minutes. Remove from oven and immediately sprinkle the chocolate chip evenly over the crust. Allow to cool on a wire rack at least 3o min.
- 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 min. or until edges are golden and filling has set.
- Cool completely on a wire rack. Then, refrigerate for an hour. Using foil overhang, lift bars from pan an place on a cutting board. use a sharp knife and cut into bars.
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