Friday, November 7, 2014

German Chocolate Pecan Pie Bars

· 3 cups pecan halves
· 1¾ cup all-purpose flour
· ¾ cup powdered sugar
· ¼ cup unsweetened cocoa
· ¾ cup cold butter, cubed
· 1 ½ cups semisweet chocolate chips
· 3 eggs
· ¾ cup light brown sugar
· ¾ cup light corn syrup
· ¼ cup unsalted butter, melted
· 1 cup sweetened flaked coconut

1. Preheat oven to 350 degrees.
2. Arrange pecans in a single layer of a baking sheet. Bake 8-10 minutes or until lightly toasted. Stir hallway through baking.
3. Line the bottom and sides of a 9x13-inch baking pan with aluminum foil, leaving an overhang on two short sides. Spray the foil with cooking spray.
4. Whisk together flour, sugar and cocoa. Add cold butter and combine with a pastry blender until mixture resembles small pebbles. Press mixture into bottom and up about ¾ inch sides of prepared pan.
5. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack for at least 30 minutes.
6. Place eggs in a large 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.
7. Bake 28-32 minutes or until edges are golden and filling has set. Cool completely on a wire rack. Then refrigerate for at least an hour.
8. Using the foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars. 

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