German Chocolate Pecan Pie Bars


1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter, cut into pieces
1/4 cup unsweetened baking cocoa
1 1/2 cups semisweet chocolate chips
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 eggs, slightly beaten
1 cup flaked coconut
3 cups broken pecans, toasted


Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with heavy-duty foil, extending foil 2 to 3 inches over 2 opposite sides of the pan. Spray foil with cooking spray.
In the food processor, place flour, powdered sugar, 3/4 cup butter and the cocoa. Cover; process with quick on-and-off pulses until consistency of coarse meal. Press in bottom and 3/4 inch up sides of the pan.
Bake 15 minutes. Remove from oven; sprinkle chocolate chips over crust. Cool completely in pan on cooling rack, about 30 minutes.
In a medium bowl, mix brown sugar, corn syrup, melted butter and the eggs with a 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 the pan onto cutting board. Cut into 6 rows by 4 rows.

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